INGREDIENTS

INSTRUCTIONS

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.
Enjoy.  Diane M. Ferrell
* The Polka Dot Palace BBS 1-201-822-3627.  Posted by LISA
Posted to MC-Recipe Digest V1 #706 by Lisa Clarke <lisa@gaf.com> on Aug 1,
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