- Cooking Time: 10
- Servings: 32-40
- Preparation Time: 10
- 3 eggs
- 3/4 C white sugar
- 1/2 C butter,melted
- 1 Tbsp. anise extract
- 1 3/4 all purpose flour
- 2 tsp. baking powder
- In a large bowl, beat eggs and sugar until thick. Stir in the melted butter and vanilla. Sift together the flour and baking powder, and blend into the batter until smooth.
- Heat the pizzelle iron, and brush with oil. Drop about one tablespoon of batter onto each circle on the iron. You may need to experiment with the amount of batter and baking time depending on the iron. (Newer models like mine have a automatic timer and a light that turns from green to red) Bake for 20 to 45 seconds, or until steam is no longer coming out of the iron. Carefully remove cookies from the iron with a spatula. Cool completely in single layers before storing in an airtight container. If you want to freeze them, put in layers with tinfoil in between and place in a ziploc storage bag.
NotesThis is a basic recipe for pizzelle cookies with a dash of anise that really makes them even harder to stop eating!
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