6 medium sized eggs
2 1/2 tablespoons anise extract
1 cup vegetable oil
3 cups flour
1 1/2 cups sugar
Mix all ingredients well with blender or wooden spoon till you get a smooth consistancy . Drop teaspoon size amount of mix into center of Pizzelle grate. (Follow directions of pizzelle iron your using for cooking time) Every Pizzelle iron cooks differently so the first couple can be chocked up as learning experiences if they over cook. I like mine on the lighter side, then let cool.
This recipe yields about 6-8 dozen cookies depending on size you make them.
*This is a great holiday or anytime light crispy cookie and can be sprinkled with confectioner’s sugar or molded into a cone shape for ice cream !
P.S. Make sure to use medium sized eggs, because this is a very old recipe and large eggs will totally change taste and texture.
My very good friend Joanne gave me this recipe. It had been passed down to her from a 100 year old Italian friend of her’s. She gave me permission to share this gem of a cookie recipe with you. I have never tasted as good a recipe for pizzelle’s as this one and hope you all will enjoy these cookies as much as my family has. Enjoy!
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