Traditional Italian Pizzelles

Submitted by Donna LaMonica

"Thin, light, and crisp - just the way I like them! You need to use a Pizzelle baker for these cookies, but the investment is well worth the raves and reviews (not to mention the requests) for these cookies wherever your bring them to share."

 

• Ready In: 25mins
• Ingredients: 7
• Yields: cookies

ingredients

• 3 eggs, room temperature
• 3⁄4 cup sugar
• 1⁄2 cup butter, melted and cooled
• 1 teaspoon vanilla
• 1⁄2 teaspoon anise oil
• 1 3⁄4 cups flour
• 2 teaspoons baking powder

directions

1. In a large bowl, beat sugar and eggs.
2. Add cooled melted butter, anise oil, and vanilla a little bit at a time until blended.
3. Sift together all dry ingredients and gradually add to wet mixture. (Batter should be stiff enough to be dropped by spoonfuls onto hot pizzelle baker.).