the zest of a lemon or orange(Optional, for added flavor)
Preheat the pizzelle iron, iron, or skillet. If using an oven preheat it to around 400ºF/200ºC. If using a skillet, use medium heat.
Blend all of the ingredients together well.
Spoon about a tablespoon of the batter onto the hot iron and close. If you are using an oven instead, spread the batter into a thin, even circle (around 3 inches in diameter) on a tray prepared with some parchment paper or a silicone mat. If using your stove, quickly spread the batter in a circle on the hot skillet.
Close the iron and wait a minute or two before opening it to peek at how the cookie is looking. If you are using the stove, you want to bake the cookie until it begins to brown. It is normal for the edges to be slightly darker than the center. Be careful not to allow them to burn.If using a skillet, cook the batter until the top of the cookie is no longer sticky before flipping it like you would a pancake. Your cookie is ready when it is lightly browned on both sides.No matter which method you are using, you want to achieve a golden brown color. If the cookie doesn't reach this stage, it won't crisp up enough to hold its shape or have the texture of a fortune cookie.
Once your cookie has browned, carefully remove it from the heat source and begin to form it into a fortune cookie shape.
To form the fortune cookie, begin by placing your fortune in the center of the circle, then fold the cookie in half over the slip of paper.
Immediately fold the cookie in half again, this time by bringing the side edges down and together. This can more simply be done by bringing each edge down on either side of the rim of a glass or a bowl.
Once you have achieved the right shape, place your cookie in a muffin tin to help it keep its shape until it cools. Once cool, it will harden enough to be crispy and hold its shape on its own.
Eat immediately or store in a well sealed container to prevent the humidity from reaching your cookies and making them soggy!
The nutritional information is an estimation based on one cookie when 18 are obtained from the recipe. This uses the original ingredients, not the substitutions.To make the recipe more "paleo-friendly" and dairy free, you can use coconut oil and coconut cream in place of the butter and heavy cream. When using the oven method, if the batter is too thin to hold a circular shape, you can add a bit of tapioca starch/flour to thicken it up slightly. The batter has quite a bit of fat in it, so I didn't need to add oil to the pan before making each cookie. This may depend on the type of pan you are using. If you are having issues with sticking, consider adding oil to the skillet or iron.If the cookies aren't crisping up when cooled, you probably haven't cooked them long enough. The cookies should be a medium golden brown when ready for shaping them. To remedy the problem, you can bake the finished soft cookies in the muffin tin they were placed in to hold their shape. Bake for a few minutes, until they've reached a medium golden color. (Consider turning them over halfway through if you see they are only browning on the top.)