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