Name: Peppermint Pizzelles with Candy Cane Buttercream
Ingredients: 3 eggs; 3/4 cup sugar; 1/2 cup canola oil; 1 tsp vanilla extract; 1/2 Tbsp. peppermint extract; 1 3/4 cups all-purpose flour; 2 tsp. baking powder; 1/2 cup unsalted butter, room temperature; 3 – 4 cups confectioners’ sugar; 1 tsp. peppermint extract; 4 Tbsp. milk; crushed candy cane

Ingredients

Scale

3 eggs
3/4 cup sugar
1/2 cup canola oil
1 tsp vanilla extract
1/2 Tbsp. peppermint extract
1 3/4 cups all-purpose flour
2 tsp. baking powder
1/2 cup unsalted butter, room temperature
3 – 4 cups confectioners’ sugar
1 tsp. peppermint extract
4 Tbsp. milk
crushed candy cane

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Instructions

In a medium-sized bowl, beat eggs and sugar until fully combined.
Add oil, vanilla and peppermint extract and mix again.
Sift flour and baking powder, add to egg mixture, and mix a final time.
Batter will be thick and dough-like.
Follow directions given for use of the pizzelle maker.
When machine is preheated, drop batter by tablespoonfuls on the center of grid pattern.
Baking will take approximately 30 seconds depending on your preference for browning.
Remove pizzelle from the grid and place on the counter to cool.
In the meantime, prepare buttercream.
In a small bowl, mix softened butter, confectioners’ sugar, peppermint and milk.
Spread buttercream on cooled pizzelles.
Dust with confectioners’ sugar.
Crumble candy cane over top.