Recipe & Ingredients:
1 teaspoon baking powder
1 cup sugar
1 cup vegetable oil
pinch of salt
3 1/2 -4 cups of all purpose flour
Anise Oil (start with 1/2 teaspoon, add to to taste)
Preheat pizzelle iron and spray with some cooking oil. In a large mixing bowl, beat eggs then add sugar, oil, and anise oil. Mix in flour, baking powder, and salt. Drop batter (one tablespoonful) onto hot pizzelle iron. Close and clamp the lid to cook for 30 seconds.
Pizzelles should be a nice, light-medium, golden brown. Remove with spatula from iron and cool on wire rack or baking towels. Store in an airtight container. Remaining batter can be refrigerated to be used at a later time.
As long as we can remember, Italian Pizzelle Cookies have been a part of our Italian-American subculture. This old family, traditional Italian cookie was part of every festive holiday, weddings, baptisms, and family celebrations. Today, we are keeping that family tradition going by baking the pizzelles, and passing our family recipe down to the next generation. As young children, we remember waking up to the wonderful scent of anise (which smells similar to licorice), wafting through the house and couldn’t wait to gobble up our favorite cookies with a glass of milk. The cookies are light and crisp, and easy to make with a pizzelle iron (yet have a tendency to test our patience, haha!). The best part is you can customize the flavor of the cookie by adding as little or as much of the anise oil as you like. You can also substitute the anise oil for other flavors such as vanilla extract, almond extract, lemon, orange, or chocolate. Some prefer adding jam on top of the cookie, or even a little powdered sugar. Lauren’s grandma added anise seeds to hers, which will also give it that signature anise flavor. They taste as delicious as they look!