Prep 15 mins
Cook 15 mins
This recipe comes from my Italian aunt, who every Christmas makes some of the best cookies. You can substitute vanilla and lemon extract for flavor variation. Sometimes it helps to be smarter than a 5th grader when you make these.
- Melt oleo or butter and mix in sugar.
- Let mixture cool.
- Add eggs and flour.
- Add baking powder and anise flavoring.
- Add additional flour as needed to make soft dough.
- Refrigerate dough to make it easier to work with.
- Drop by spoonfuls onto your pizzelle iron.
- Cook 1 minute or until lightly golden brown.
- Let them cool before stacking, this will help make your cookies crisp.
casrfully purchased, weighted and meaured all the ingredence. I was greatly disapaointed, It was soupy anb the more flower to correct the cosistance didn't make it any better. The cookies spread very thin and stuch to both the top and bottom. I had to use to tooth pick to get all the mess out of the machine. I would ner supperst this recipe. A few adjustments are needed and then they could be the best. Pam
Great recipe, good flavor. Nice and light. Definitely cool the cookies thoroughly BEFORE stacking... makes them nice and crisp. Will definitely use this again!
For years I have made Pizzelles at Christmas using the recipe in my Villa Ware Pizzelle Baker. They always turned out perfect. However, I lost the recipe book and came to Zaar for a recipe. This is the one I chose. I had great difficult with this recipe! They were all over the baker even when I reduced the quantity of batter. They were extremely thin and almost too delicate to handle. I tried adding more flour as well as more baking powder but no help. Perhaps it was too many eggs. I'm not certain, but I won't use this recipe again. The flavor was good though. Sorry for the bad review.