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These Swiss cookies, sometimes spelled Brazeli or Bratzeli, are made with a specialty iron much like a waffle iron, but the results are thinner. You can also use a pizzelle iron.


Source: Holiday Cookies 2005, Special Issue Holiday 2005


  • 7 to 9 cups all-purpose flour, sifted
  • 1 tablespoon ground cinnamon
  • 1/4 teaspoon coarse salt
  • 1 cup (2 sticks) unsalted butter, softened
  • 1 1/2 cups sugar
  • 1 tablespoon pure vanilla extract
  • 1 tablespoon pure lemon extract
  • Finely grated zest of 1 lemon (optional)
  • 2 large eggs, room temperature, lightly beaten
  • 1 cup heavy cream, room temperature
  • Vegetable oil cooking spray


  1. Whisk together 3 cups flour, the cinnamon, and salt in a medium bowl; set aside. Put butter and sugar in the bowl of an electric mixer fitted with the paddle attachment; mix on medium speed until pale and fluffy. Add extracts, and zest if using; mix until combined. Add eggs; mix until combined.

  2. Whisk cream in a medium bowl until just slightly thickened. Fold into butter mixture.

  3. Reduce mixer speed to low. Add flour mixture, and mix until just combined. Add remaining flour, 1 cup at a time, mixing until incorporated after each addition, until dough is just soft enough to handle but still slightly sticky. Roll tablespoons of dough into balls.

  4. Coat a bratseli or pizzelle iron with cooking spray, and heat. Place 1 ball of dough in each grid, and press handle down tightly. Cook bratseli until golden (some machines have a green light that will illuminate when done), 1 to 1 1/2 minutes. Trim edges, if needed. Let cool completely on wire racks. Cookies can be stored between layers of parchment in airtight containers at room temperature up to 2 weeks.

Reviews (4)

  • Dazzeedoo 18 Nov, 2011

    My Grandfalther's StepMother was Swedish, and used to make cookies on a pizzelle iron. Of course, the recipe was never written down,. My mom was sure there was cream in it, and since my Grandma was Swedish, these seemed like the likely choice. If you have already eaten a Pizzelle- these will disappoint. I believe at some point my Great-Step-Grandmother must have decided the Italians did cookies better. With no baking powder in them Bratseli are hard, thick cookies, ummm or hockey pucks.

  • Nancyj95 21 Dec, 2010

    Why do you almost never tell how many it makes?

  • kitkath 31 Dec, 2008

    I make pizelles that look exactly like these with less flour.

  • shirley97128 17 Nov, 2008

    9 cups of flour ! You would be making these cookies for a week. I make krumcaka on my Grandmothers iron, 1 tablespoon of batter makes your waffle cookie.

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