Pizzelles

Ingredients

• 12 large eggs
• 2 2/3 cups granulated sugar
• 2 cups vegetable oil
• 4 tablespoons vanilla extract
• 2 tablespoons anise seed
• 2 tablespoons anise extract (; do not use anise oil)
• 8 cups flour
• 4 teaspoons baking powder
• 1 pinch salt

Recipe

• 1 crack eggs into a large bowl and beat lightly by hand.
• 2 add sugar and stir.
• 3 add oil and stir.
• 4 next, stir in salt, vanilla and aniseeds.
• 5 continue stirring and add anise extract. gradually add 6 cups of flour, mixing well after each cup.
• 6 combine 1 cup flour with all of the baking powder and add to dough.
• 7 the addition of the last cup of flour will depend on the consisteny that you desire. a firmer dough will produce a firmer/harder cookie. a thinner/stickier dough will produce a thinner and crispier cookie. this is a matter of personal preference. to bake pizelle: heat a well-seasoned, pizelle iron.
• 8 the iron must be well-seasoned to prevent cookies from sticking.
• 9 place a scant 1 tabl espoon of dough to each section of the iron and "bake".
• 10 the amount of baking time required will depend on the pizelle maker.
• 11 the usual time is between 20 and 40 seconds.
• 12 take care not to burn the cookie. turn each cookie out onto a flat surface to cool.
• 13 cool thoroughly and store in an air-tight container.