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LOCATION: Recipes >> Cookie Recipes >> Pizzelles 05

Print this Recipe    Pizzelles 05

(can be halved)

12 eggs
4 cups sugar
2 1/2 cups melted margarine or oil
3 teaspoons vanilla extract
1 teaspoon lemon extract
1 teaspoon almond extract
2 tablespoons anise seed
5 or more cups of flour

Using a full-size electric mixer or a hand-held version, beat all
ingredients except flour together in a large mixing bowl. Slowly
add in the flour, with mixer on a medium setting. When the dough
becomes too thick for the beaters, switch to a sturdy wooden spoon.
Continue adding flour until the dough reaches a gluey consistency
that can best be described as "viscous." As a test, try turning
a teaspoonful of dough upside down -- it should stick to the spoon
while oozing a little, but without dripping or running.

Preheat the pizzelle iron. When it's ready, drop about 1 teaspoon
of dough onto the center of each mold and heat according to the
directions. Remove from iron, and place on a flat, covered surface
to cool (I cover the kitchen table with a clean bed sheet so I have
plenty of room). As the pizzelles cool, they can be stacked and
stored in an airtight container.

Yield: about 12 pizzelles per egg.


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