Italian Pizzelle Using Anise

  1. You need a pizzelle iron to make the cookies.
  2. These can be found at Safeway or any good Deli or specialty food or cooking store.
  3. Whip the eggs until very frothy.
  4. Add the sugar and cream well.
  5. Add the melted shortening--be sure it is not hot--and cream well.
  6. Add the flavorings and mix well.
  7. I use anise oil because the flavor is more intense--use just a little more if you really like a strong anise flavor.
  8. Measure half the flour in a very large bowl--8 quart size or better--add the egg mixture and mix together with a heavy wooden spoon--or any large spoon.
  9. Add the remaining half of the flour one cup at a time and mix You have added enough flour when the mixture "glomps"off the spoon and is still a little runny--not real thick.
  10. Usually 7 cups of flour is adequate.
  11. Heat up the iron for a few minutes then make the cookies by placing 1 full teaspoon full of the dough in the center of each form.
  12. Press closed tightly and cook for about 1 minute.
  13. Immediately move the cookie to wax paper to cool.
  14. The cookies are very soft at this point and will take the shape of any bumps in the wax paper--so make it smooth.
  15. This recipe makes about 14 -20 dozen cookies depending on the size you make them.
  16. It can be cut in half easily without losing any flavor.
  17. When the cookies are thoroughly cool--crisp--stack them and leave them in the open--do not cover they will become very soft and unappetizing.
  18. If you can, do not eat them for about 3 days to a week.
  19. The flavor of the anise improves with a few days age.

sugar, eggs, vegetable shortening, orange zest, lemon zest, orange extract, lemon, vanilla, anise oil, flour

Taken from recipeland.com/recipe/v/italian-pizzelle-using-anise-36337 (may not work)

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