Pizzelles

Here is my Mom’s recipe for pizzelles that was requested. Nic and I asked her to make more because we didn’t get very many at Christmas. All Dad’s friends from Youngstown like Vince Blumetti , Joe Cregan, and my godfather, Tony Grohovsky, ate them all before we got enough. Maybe it will become our new Super Bowl tradition. Way better than Chex Mix!

Classic Pizzelles
3 eggs
¾ cups sugar
½ cup margarine, melted
4 Tablespoons anise extract
1 ¾ cups of flour2 teaspoons baking powder
2 Tablespoons anise or fennel seeds, optional

Preheat pizzelle iron. Cream together eggs and sugar, then add melted margarine that has been cooled and anise extract. Add flour and baking powder and mix until smooth. Add anise seeds and mix well. If batter is too thick add water a tablespoon at a time until it is the desired consistency. Using a teaspoon, drop one spoonful of batter on iron for each cookie. Makes about 3 dozen cookies.

Hint: My mom says to put the batter in a Ziploc bag and snip off one small corner (like a pastry bag) and squeeze out a teaspoon-sized dollop on the iron for each cookie. It gives you better control and is MUCH less sticky.