Day 24 - Rolled Pizzelles with Key Lime Filling

For the last cookie, we decided to make something that is a favorite of Greg's.  He loves key lime pie and I found a recipe for key lime cannolis that gave me the idea for these.  The recipe made a rolled lace cookie as the shell.  While it was delicious, it was very delicate and I didn't think it would work well on a cookie tray. So instead of the rolled lace cookie, we decided to roll a pizzelle.  A pizzelle is a flat Italian cookie that reminds me of a waffle cone.  You need a special pizzelle maker, but not to worry, I had another friend, Christine, who let me borrow hers!  The pizzelles were the perfect vehicle for the key lime filling.  The filling made me long for summer at the beach!  Marissa left a couple of the filled pizzelles for Santa with a note.  She had a hunch he would like these! I think the rest of the family will too, but if they don't, I know someone who will be happy to eat the leftovers.  Hope you have enjoyed the cookie advent journey with me this month. Now all that's left to do is enjoy the cookies!  Merry Christmas!

Pizzelles: 

1 1/4 cups all-purpose flour 
1 1/2 teaspoons baking powder
2 large eggs 
Pinch of salt 
1/2 cup sugar
1 teaspoon vanilla extract 
3 ounces unsalted butter melted and cooled 
Confectioner's sugar for dusting

Directions:

Preheat the pizzelle iron, and grease or spray it if suggested in the manufacturer's instructions. Set out a cooling rack for the baked cookies. Put flour and baking powder in a medium bowl and whisk to blend; set aside. In another bowl, whisk together eggs and salt until foamy, then gradually whisk in the sugar. When mixture is smooth, whisk in the vanilla, followed by the melted butter. Switch to a rubber spatula and fold in the reserved dry ingredients. 

Using about 2 teaspoons (we used 1/2 tablespoon of batter) for each pizzelle, place batter in center of the iron, close, and bake about 2 minutes, or until golden and firm. Don't open the iron until the steam stops. As soon as the pizzelle is baked, remove from the iron to the cooling rack and continue making pizzelles with remaining batter. Should any of the pizzelles need coaxing to come off the iron, nudge them with a spatula or fork and then peel them off with your fingers. Roll them into "cannoli" shells by draping over a wooden spoon as soon as they come off the iron and are piping hot and still pliable.  Fill cooled shells with key lime filling or traditional cannoli filling.

Dust with confectioner's sugar before serving. 

Key Lime Filling:

4 ounces cream cheese, softened

1/3 cup granulated sugar

2 teaspoons freshly grated lime zest

4 tablespoons bottled key lime juice or 5 tablespoons fresh lime juice

1 cup mascarpone cheese (about 1/2 pound) 

In a bowl with an electric mixer beat cream cheese with sugar, zest and lime juice until smooth and beat in mascarpone.  Chill filling covered until firm, at least 4 hours and up to 1 day.