Ingredients:
6 large eggs, beaten
2 cups granulated sugar
1/2 cup margarine, melted ( not butter)
1/2 cup canola oil
1 teaspoon vanilla, to taste
1 teaspoon almond extract, to taste (optional)
3 tablespoons anise extract ( one whole 1 ounce bottle)
4 cups all-purpose white flour
4 teaspoons baking powder
powdered sugar, to dust cookies (optional)
Directions:
Prepare pizelle iron according to manufacture’s instructions.
Beat eggs well with sugar, then blend in the slightly cooled melted margarine.
Add oil, extracts, baking powder, and flour (add this 1 cup at a time, mixing in slowly).
Pour small ladlefuls of batter onto your heated pizelle iron and cook for just 30 seconds to 1 minute or according to the directions on your pizelle iron.
They will be lightly golden when cooked, but still soft — remove quickly with tongs to a cooling rack.
As the next cookie is baking, the first cookie will cool and get crisp — dust both sides withpowderd sugar, and remove to plate.
Serve with coffee.
Servings: 60
Time preparation: 10 min.
Time total: 40 min.