Pizzelle’s (courtesy of Sherry McDermott)
Serving Size
Makes 6 dozen cookies
Ingredients
- 6 eggs room temperature
- 1 tblsp. anise oil or I tsp. pure vanilla extract or 1 tsp. lemon extract
- ¼ cup canola or vegetable oil
- ¼ cup Crisco
- ¼ cup oleo or margarine
- 2 or 2 ½ cups flour sifted
- 2 tsp. baking powder
- 1/8 tsp. salt
- 1 ½ cups sugar
Preparation
- Melt Crisco and oleo and add to oil.
- In mixing bowl beat eggs until frothy with hand mixer (about 3-5 minutes).
- Add sugar, flavoring and oil mixture. Beat until blended and creamy.
- Mix sifted flour, salt and baking powder. Stir by hand into mixture until smooth.
- Cover with wrap and refrigerate overnight or for a few hours.
- Heat pizzelle iron and brush lightly with oil. After every 5 or 6 batches, brush iron with oil. Drop teaspoon of batter into center each side. Close for 20-30 seconds. Open iron, remove with fork and cool on rack.
- Store in airtight container away from humidity. Will remain crisp for a few weeks.
Category
Cookies/Desserts/Sweets