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Pizzelles

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

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. As the pizzelles cool, they can be stacked and stored in
an airtight container. Yield: about 12 pizzelles per egg.

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