Friday, December 18, 2009

Swiss brazeli cookies

Approx. 70 Calories per cookie. Recipe makes approx. 45 cookies.

I was in a festive holiday mood tonight and decided to make some cookies. Since I'm afraid of my oven, that would normally be quite the challenge. Luckily, I had my handy dandy brazeli iron (also spelled bratzeli, bratzli, bretzel, brezel, etc.), so I didn't need an oven.
The recipe that mom gave me had too many ingredients and required that the dough sit overnight. I figured that I would no longer be in the mood to make cookies tomorrow, so I better strike while the iron was hot! I followed the recipe that came right on the iron, but estimated the conversions from metric to US customary measurements. I also decided to add a little bit of vanilla extract and cinnamon.

  • 8 Tbs butter
  • 1 1/4 cup sugar
  • 3 eggs
  • 1 pinch salt
  • 2 1/4 cup flour
  • 1 tsp cinnamon
  • 1 tsp vanilla extract

  1. Soften butter and slowly beat in egg and sugar.
  2. Slowly beat in flour.
  3. Add cinnamon and vanilla extract and mix well.
  4. Let mixture sit for 2 hours.
  5. Ladle batter/dough (approx. size of a ping pong ball) onto center of the hot iron.
  6. Close the iron and press tight for approx. 1 minute, or until cookie is cooked and golden.
  7. Remove cookie from iron.
  8. Trim edges and cut into 4 sections.
  9. Continue cooking 4 cookies at a time until batter is gone.


Melinda said...

Where did you get your iron? We have a recipe that a friend of the family made in her old brazeli iron -- after she died, some Texas collector bought it for more money than we could scrounge up. I've been wanting to make brazeli for ages. Thanks!

Anonymous said...

Yes! Please tell where you got your iron! This is one of my favorite Christmas cookies!

Heidi said...

It's hard to find Bratzeli irons, but apparently you can use a pizzelle or krumkake iron and it works just fine. I just made my own grandmother's recipe for bratzeli using a pizzelle iron I picked up for $30! Just do a Google search for "pizzelle iron," you should find one :)

Anonymous said...

My family have been making this cookie for more then 80 years Started with my Grandfather now has passed to my Great Niece

Scott said...

Vielen Dank für die Abkürzung, ich werde mit diesem heute.
Sie sind also Schwiiz? Das ist sehr gut.

Schöni Fäschttäg

Anonymous said...

I got mine at Roberts European Imports. It looks just like the one in your photo.

Anonymous said...

I picked up an old one in excellent condition with cloth covered electric cord and it came in original box...very old for....TWO BUCKS!!! Had no idea what it was as no directions came with it. Just found this recipe and am attempting to make them as we speak. Guess I got a good bargain.

Anonymous said...

Hi, I have been using a large cast iron swiss cookie maker that "came over on the boat" from Switzerland to America when my great grandmother moved to the US. It was made in the 1800s. We still use it and the original recipe. The iron makes 7 round cookies and has 14 different patterns. The center pattern has the Swiss flag on one side and a bear on the other side for the Canton on Bern. It has been handed down to the youngest daughter in the family for a couple of generations.
My mother took a trip to Switzerland and saw an iron like ours in a museum. Theirs was cracked, however.

Richard Olson said...

We have been making bratzeli cookies in our family since my great great grandmother came from Switzerland in the 1800's. We made them every Christmas and looked at them as a Swiss Christmas cookie. I'm 70 and that's what I was brought up believing. Imagine my shock when I learned that the Swiss made them all the time. I asked my mother about it and she said that the family was so poor in Idaho that they could only afford to make them at Christmas. My great great grandmother brought over an two cookie irom that was used in a wood burning stove. We have made them in our family for 6 generations now. The best iron to use is an old Jura iron if you can find one. Our receipe is as follows: cream one pound of butter, add three cups of sugar, six eggs (one at a time) a pinch of salt, a teaspoon of vanilla, a teaspoon of cinnamon and seven cups of flour. Chill for six hours and roll into balls and cook. A variation of the receipe calls for orange rind and almond extract. You can buy irons in Switzerland today but they are 220 and you will have to buy a transformer over here or get a conversion plug and long extension cord and run it to your dryer (if it's electric). Good luck it's a great family tradition.
Richard Olson

Clatskanie gal said...

I have one like that as well!