These Swiss cookies, sometimes spelled Bräzeli or Bratzeli, are made with a specialty tool much like a waffle iron, but the results are thinner. You can also use a pizzelle iron.
Recipe information
Yield
makes about 6 dozen
Ingredients
Preparation
Step 1
Whisk together 3 cups flour, the cinnamon, and salt in a medium bowl.
Step 2
With an electric mixer, mix butter and sugar on medium speed until pale and fluffy. Add extracts and zest, if using; mix until combined. Add eggs; mix until combined.
Step 3
Whisk cream in another medium bowl until just slightly thickened. Fold into butter mixture. Reduce mixer speed to low. Add flour mixture, and mix until just combined. Add remaining flour, 1 cup at a time, mixing until incorporated after each addition, until dough is just soft enough to handle but still slightly sticky. Roll tablespoons of dough into balls.
Step 4
Coat a bratseli or pizzelle iron with cooking spray, and heat. Place one ball of dough in each grid, and press handle down tightly. Cook bratseli until golden (some machines have a green light that will illuminate when done), 1 to 1 1/2 minutes. Trim edges, if needed. Let cool completely on wire racks. Cookies can be stored between layers of parchment in airtight containers at room temperature up to 1 week.
