3 c Sugar
3 1/2 c Eggs
2 1/4 c Melted shortening (use a
-combination of butter;
-margarine; and crisco)
5 tb Grated orange peel
3 tb Grated lemon peel
3 ts Orange extract
2 ts Lemon extract
1 c Artificial vanilla extract
1 ts Anise oil -or-
1 Bottle anise extract (not
-as strong flavor as the
-oil)
7 -(up to)
8 c Flour
From: dmferrell@happy.uccs.edu (Diane M. Ferrell)
Date: 29 Mar 1994 20:18:24 -0500
You need a pizzelle iron to make the cookies. These can be found at
Safeway or any good Deli or specialty food or cooking store. They are about
$50.
Whip the eggs until very frothy. Add the sugar and cream well. Add the
melted shortening–be sure it is not hot–and cream well. Add the
flavorings and mix well.
I use anise oil because the flavor is more intense–use just a little more
if you really like a strong anise flavor.
Measure half the flour in a very large bowl–8 qt. size or better–add the
egg mixture and mix together with a heavy wooden spoon–or any large spoon.
Add the remaining half of the flour one cup at a time and mix well. You
have added enough flour when the mixture “glomps” off the spoon and is
still a little runny–not real thick. Usually 7 cups of flour is
adequate–depends on the weather (really!).
Heat up the iron for a few minutes then make the cookies by placing 1 full
teaspoon full of the dough in the center of each form. Press closed
tightly and cook for about 1 minute. Immediately move the cookie to wax
paper to cool. The cookies are very soft at this point and will take the
shape of any bumps in the wax paper–so make it smooth. This recipe makes
about 14 -20 dozen cookies depending on the size you make them. It can be
cut in half easily without losing any flavor. When the cookies are
thoroughly cool–crisp–stack them and leave them in the open–do not cover
they will become very soft and unappetizing. If you can, do not eat them
for about 3 days to a week. The flavor of the anise improves with a few
days age.
REC.FOOD.RECIPES ARCHIVES
/COOKIES
From rec.food.cooking archives. Downloaded from Glen’s MM Recipe Archive,
Yields
200 Servings