Italian Pizzelles – This classic cookie is a staple on holiday tables and at Italian weddings. Stack and keep in an airtight container to retain crispness.
INGREDIENTS
1 cup vegetable oil
1 cup granulated sugar
6 eggs at room temperature
1 teaspoon baking soda
3 cups flour
1 tablespoon vanilla extract
2 tablespoons anise oil
PREPARATION
- Mix eggs in a large bowl, then mix in oil. Once combined, add sugar and mix. Add in the vanilla extract and anise oil and mix.
- Gradually sift in the baking powder and flour, and mix until the batter is smooth and glossy and a spoon almost stands up in it. (Make sure your batter isn’t too runny, as it will spill out of the iron.)
- Working with a preheated pizzelle iron, drop one teaspoonful of the batter onto the center of each side, squeeze the iron closed and lock. Cook for one minute. Use a fork to remove the cookies from the iron, and cool them flat on a paper towel-lined baking sheet.
Repeat until all batter is used up. - Let cool, stack, and keep in an airtight container to retain crispness.
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