“I adopted this recipe from Recipezaar. I hope to give it a try soon and make changes if needed.”
2 2/3 cupsgranulated sugar
2tablespoonsanise extract( ; DO NOT USE Anise OIL)
Crack eggs into a large bowl and beat lightly by hand.
Add sugar and stir.
Addoil and stir.
Next, stir in salt, vanilla and aniseeds.
Continue stirring andadd anise extract. Gradually add 6 cups of flour, mixing well after each cup.
Combine 1 cup flour with all of thebaking powder and add to dough.
Theaddition of the last cup of flour will depend on the consisteny that you desire. A firmer doughwill produce a firmer/harder cookie. A thinner/stickier doughwill produce a thinner and crispiercookie. This is a matter of personalpreference.To bake pizelle: Heat a well-seasoned, pizelle iron.
The iron must bewell-seasoned to prevent cookies fromsticking.
Place a scant 1 tabl espoon ofdough to each section of the iron and “bake”.
The amount ofbaking timerequired will depend on the pizelle maker.
The usual time is between 20 and 40 seconds.
Take care not to burn the cookie. Turn each cookie out onto a flatsurface to cool.
Cool thoroughly and store in an air-tight container.
“made these last night with my new pizzelle maker and they are soooo tasty. I sprinkled powdered sugar on half of them and some without. Thanks kim for a great recipe..”