| CATEGORY |
CUISINE |
TAG |
YIELD |
| Grains, Eggs |
|
Specialty, Cooky |
20 |
Servings |
INGREDIENTS
| 2 |
c |
All-purpose flour |
| 1 |
c |
Sugar |
| 2 |
ts |
Ground anise seed |
| 1/2 |
ts |
Baking powder |
| 1/2 |
ts |
Baking soda |
| 1/4 |
ts |
Salt |
| 1/4 |
c |
Oil |
| 3 |
lg |
Eggs, slightly beaten |
INSTRUCTIONS
In a large mixing bowl, blend the flour, sugar, anise seed, baking powder,
baking soda and salt.
In another bowl mix the oil and eggs. Stir the egg mixture into the dry
ingredients and mix until dough is smooth. Cover and chill 30 minutes.
Shape into 1-inch balls. Keep chilled.
Place the pizelle iron over medium heat. Heat on both sides until a drop of
water bounces and sizzles on an inside surface of the iron. Turn the iron
over occasionally during cooking to keep both surfaces hot.
Coat the heated iron on both sides of the interior surface with nonstick
cooking spray.
Place a ball of dough onto the center of the heated iron and flatten it
slightly by pressing it against the iron with your finger. Close the iron
and cook over medium heat 30 to 45 seconds, then turn over and cook on the
other side or until the pizelle is pale golden. Remove the pizelle from the
iron and cool on a wire rack.
Yield: about 20 cookies BAKERS' DOZEN BEATRICE OJAKANGAS SHOW #BD1A60
Copyright, 1996, TV FOOD NETWORK, G.P., All Rights Reserved MC Format by
Gail Shermeyer, 4paws@netrax.net
Recipe by: BAKERS' DOZEN BEATRICE OJAKANGAS SHOW #BD1A60 Posted to
MC-Recipe Digest V1 #511 by 4paws@netrax.net (Shermeyer-Gail) on Mar 11,
1997
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