INGREDIENTS

• 6 eggs
• 1 cup butter, melted
• 1 1/2 cups sugar
• Pinch of salt
• 1 tsp. anise seeds or 1 tsp. anise oil (optional)
• 1 tsp. lemon zest (optional)
• 1 tsp. vanilla flavoring
• 3 1/2 cups flour Beat eggs, add melted butter. Beat and add sugar, salt, flavorings. Beat till well mixed. Add flour gradually, mixing well. Usually, the last cup of flour has to mixed with a spoon because the dough gets too heavy for the mixer.  Put a teaspoon of dough in the center of a well heated electric pizzelle iron. Close the lid, hold the handle dpwn annd count to 35 or 40. (Some Italians say the Our Father.) Lift the lid. The cookie should be lightly golden and lift off easily with the help of a butter knife. Place on a wire rack to cool Repeat with the remaining batter.  These keep in an airtight container for 2 to 3 weeks. They also freeze nicely.

Details

Yield: 6 dozen pizzelles

Prep Time: N/A

Difficulty:  N/A

Cost:  N/A

For Ages: n/a

Origin: 

Feasts (2)

• St. Lawrence
• CORPUS CHRISTI