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LOCATION: Recipes >> Cookie Recipes >> Pizzelles 01

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Italian Pizzelles

3 cups sugar
3 1/2 cups eggs
2 1/4 melted shortening (use a combination of butter, margarine, and Crisco)
5 tbsp grated orange peel
3 tbsp grated lemon peel
3 tsp orange extract
2 tsp lemon extract
1 cup artificial vanilla extract
1 tsp anise oil or 1 bottle anise extract (not as strong flavor as the oil)
7-8 cups flour

You need a pizzelle iron to make the cookies. These can be found
at Safeway or any good Deli or specialty food or cooking store.
They are about $50.

Whip the eggs until very frothy. Add the sugar and cream well.
Add the melted shortening--be sure it is not hot--and cream well.
Add the flavorings and mix well.

I use anise oil because the flavor is more intense--use just a
little more if you really like a strong anise flavor.

Measure half the flour in a very large bowl--8 qt. size or better--add
the egg mixture and mix together with a heavy wooden spoon--or any
large spoon. Add the remaining half of the flour one cup at a time
and mix well. You have added enough flour when the mixture "glomps"
off the spoon and is still a little runny--not real thick. Usually
7 cups of flour is adequate--depends on the weather (really!).

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.
Press closed tightly and cook for about 1 minute. Immediately move
the cookie to wax paper to cool. The cookies are very soft at this
point and will take the shape of any bumps in the wax paper--so
make it smooth. This recipe makes about 14 -20 dozen cookies
depending on the size you make them. It can be cut in half easily
without losing any flavor. 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. If you can, do not
eat them for about 3 days to a week. The flavor of the anise
improves with a few days age.


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