SNOWFLAKES FROM MY KITCHEN By Christy Rost   Tradition is such a big part of the holidays, particularly where food is concerned. Making recipes handed down through the family becomes a treasured way of honoring those we love, particularly when they live far away or are no longer with us. This week’s recipe for Pizzelles was shared with me years ago by one of my husband’s grandmothers. I can still picture Mumsey sitting across the table from me in her Denver, Colorado kitchen, reciting the recipe from memory, as I scribbled as fast as possible to keep up with her. When I re-read the recipe a year or two later, the directions were a bit vague, but I managed to piece the procedure together, and the cookies turned out beautifully. Pizzelles are Italian anise-flavored cookies, baked briefly on a pizzelle iron until they are thin and crisp. Pizzelle irons have a pattern which imprints each cookie as the lid closes on the cookie batter, and with their lacy edges and dusting of confectioners sugar, they remind me of snowflakes. For those who prefer the taste of vanilla, vanilla extract may be substituted for the traditional anise extract. After the cookies are baked and cooled, stack them in airtight cookie tins with a small square of parchment or wax paper between each cookie. Large coffee cans are particularly handy for these four to five-inch diameter cookies.  When creating gift baskets for neighbors and friends, I always include small cellophane bags of pizzelles, tied with gold ribbon. Standing upright in the basket, these snow-covered confections provide a sweet winter wonderland appearance to each gift. And, because they stay fresh several weeks, I can bake them in early December; then have them handy when I am ready to put my baskets together.  When looking for pizzelle irons to create your own traditional Italian cookies, it is important to know the irons come in two forms – a hand-held version which is cooked on top of the stove, and a combination pizzelle/waffle iron, which may be used on a kitchen counter or island. I prefer the versatility of the pizzelle/waffle iron version since it does double-duty. Look for these in gourmet cookware stores and department stores in the kitchen appliance section. Pizzelles ½ cup soft butter ½ cup soft margarine 1 ½ cups sugar 6 eggs 2 ½ teaspoons anise extract 3 ½ cups flour 4 teaspoons baking powder ¾ cup confectioners sugar Cream butter and margarine in the large bowl of an electric mixer; gradually adding sugar. Beat until mixture is light and fluffy. Add eggs, beating well after each addition. Stir in extract. In a small bowl, sift flour and baking powder together. Gradually stir flour mixture into creamed mixture. Heat a pizzelle iron according to manufacturer’s instructions. When hot, drop a large teaspoon of dough on each pizzelle design; close lid.  Bake cookie approximately 1 minute, or until pizzelle is golden in color.  Do not brown.   Open pizzelle iron and remove each cookie by lifting edge with a fork. Transfer cookies to a dish towel covered with paper towel to absorb moisture; cool 30 seconds.  Meanwhile, spoon additional cookie dough on pizzelle iron and close.   Turn warm cookies over to cool on other side 30 seconds. Transfer cookies to additional paper towels; dust lightly with confectioners sugar.  Place cookies on a wire rack to finish cooling. When cookies are completely cool, stack in cookie tins or large coffee cans with a square of parchment or wax paper between each cookie. Get more of Christy Rost's recipes in her archives. Click here. Do you have any questions, comments or suggestions? Email: jwdineline@aol.com