Prep 15 mins
Cook 45 mins
This is Grandma Rose recipe. It has been in the family before my time, so I put down 1927 since thats my moms age. Simple and we have tried other recipes, but this is still the best. The recipe can be doubled. The photo is the amount of a doubled batch using 12 eggs, and yes I do get 12 dozen cookies very easily.
- Beat eggs until thick and lemony coloured.
- Add in, beating well the sugar and beat until thick, beat in the oil and continue beating.
- Add in the flour.
- Add in the flavour.
- Heat the pizzelle maker on stove top, or if electric plug in unit.
- Drop tablespoon of batter onto iron and bake until golden light brown in colour.
- I like mine very light.
- Remove and cool on wire rack.
- Place cooled cookies into tin cans.
- If you are using anise oil, then use less amount than you would the flavour, as oil is stronger. But taste a few after been cooled and you can always add more flavouring as you go. I have also added a few tablespoons of cornstarch in place of some of the flour, so they stay crisp in those humid days. Hope you do try and like this heirloom recipe. Amount of cookies depends on the size you make them also. Also the batter can be covered and placed in the fridge for a few hours or overnight too.
FANTASTIC!! Soooo very light and thin and delicious! I made them with anise extract and another batch with real vanilla and hazelnut flavoring. When they first come out of the maker, they are very pliable and easily wrap around shapers for cones or tubes. My pizzelle maker makes two 5" pizzelles and this recipe only made 44 pizzelles total and there was not much at all to cut off the edges. I would absolutely highly recommend this recipe!
A little thinner tha my Nonna's but a good basic recipe. I added another 1/2 c of flour, used anise seed instead of flavoring, and added 1 t vanilla.
Exactly how I remember my great grandmother's. Exactly!
Except I never liked the anise... so I make them with cinnamon. Now they're better than my great grandmother's.