Staff Writer| Akron Beacon Journal
Q.: My daughter is getting married in California next summer and I’d like to make pizzelle cookies to offer to her guests at the wedding reception. I don’t know if I’ll be flying out or driving out at this point. Could you offer some advice on how far ahead I can start baking, and the best way to pack them and keep them fresh until the special day?
— Laura Jenkins, Norton
A.: The great thing about pizzelles is that they can be made weeks ahead of time and they will keep. The bad thing about pizzelles, particularly for a summer wedding, is that they are highly susceptible to humidity. For a summer wedding, you may want to think about making them as close to the wedding date as you conveniently can.
As for storage, nothing beats a metal can for keeping these cookies crisp, which will travel easily in a car and can be boxed up and shipped in advance if you decide to fly. If you do decide to ship them, cushion them with some bubbly wrap or foam packing peanuts.
Should you arrive in California and find that your pizzelles have gotten a bit soggy, you can try to crisp them up a bit. If you have access to an oven, preheat it to 300 degrees. Stack the cookies on a sheet pan and place in the oven, then turn the oven off. Let cookies remain in warm oven for an hour or longer to dry out. This should help return some of the crispiness to the pizzelles.
Got a food question? Lisa Abraham has the answer. Call 330-996-3737; email her at labraham@thebeaconjournal.com with “Ask Lisa” in the subject line; or write to her at 44 E. Exchange St., P.O. Box 640, Akron, OH 44309-0640. Please include your name (initials will be printed on request), hometown and phone number.
