| CATEGORY |
CUISINE |
TAG |
YIELD |
| Eggs |
|
*, Pat’s, Collection |
1 |
Servings |
INGREDIENTS
| 2 |
c |
Flour |
| 3/4 |
c |
Sugar |
| 1 |
tb |
Baking powder |
| 1/3 |
c |
Margarine or butter, melted and cooled |
| 1 1/2 |
ts |
Nutmeg |
| 1/2 |
ts |
Ground cardamom |
| 2 |
ts |
Vanilla |
| 3 |
|
Eggs |
INSTRUCTIONS
Stir together flour, baking powder, nutmeg, and cardamom. In a small mixer
bowl beat on high speed about 4 minutes or until thick and lemon colored.
With mixer on medium speed, gradually beat in sugar. Beat in cooled
margarine or butter, and vanilla. Add flour mixture; beat on low speed
until combined. Heat pizzelle iron according to manufacturer's directions.
Place slightly rounded tablespoon of batter slightly off-center towards the
back of grid. Close lid. Bake according to manufacturer's directions. Turn
out wafer onto a paper towel to cool. Repeat with remaining batter. Makes
18. (32 pizzelles; 30 per lb, trimmed) Input: 12/18/91
Recipe by: Better Home & Gardens, Christmas Posted to MC-Recipe Digest V1
#597 by "Patricia Minotti" <PMinotti@msn.com> on May 5, 97
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