Originally Posted by
Tink's Mom
Chilling the pan sounds like a good idea...
I have been doing the spritz in a long bar for the last couple years. Sprinkle with sugar and bake. When you take them out of oven, cut will still warm into individual cookies about 2 inches long.
Hey, I remember doing that back a million years ago when my kids were little, I forgot all about them.
Got the pizzelles done, but had a lot of rejects. For some reason they kept sticking in one spot on one side. The first several were fine but then they started sticking, so I only got about 50 instead of the 60 I should have gotten. Guess I had better make a cup of tea and eat them before they get stale. LOL