Pizzelles Recipe #256069
I have a Pizzelle Iron that was my mother's and I make these every Christmas. I roll them while they are hot and once cooled, I dip the ends in melted Dark Chocolate and lay them to dry on wax paper.
1½ hours | 20 min prep
SERVES 60 , 60 cookies
- 6 large eggs
- 3 1/2 cups flour
- 1 cup margarine, melted and cooled
- 4 teaspoons baking powder
- 2 tablespoons anise seed
- 3 drops anise oil
- Beat eggs and sugar until well blended.
- Add COOLED margarine and blend well.
- Add anise oil.
- ADD flour and baking soda slowly until completely combined.
- Mix in the aniseed.
- Drop by small spoonful onto pizzelle iron -- close lid and cook for 30 seconds.
- Take off iron and if so desired, roll using the handle of a wooden spoon. You MUST roll it while it's hot.
- Let cool.
- Store in an air tight container for up to two weeks. Freezes well.
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5 stars