Ingredients
-
3
-
3/4
-
1/2
-
1
-
1/2
-
1 3/4
-
2
-
-
-
-
-
-
-
-
Directions
Traditional Italian Pizzelles, Thin, light, and crisp – just the way I like them! You need to use a Pizzelle baker for these cookies, but the investment is well worth the raves and reviews (not to mention the requests) for these cookies wherever your bring them to share , What can I substitute for the anise? I want to use the pizzelles and stuff cannoli filling inside , Thin, light, and crisp – just the way I like them! You need to use a Pizzelle baker for these cookies, but the investment is well worth the raves and reviews (not to mention the requests) for these cookies wherever your bring them to share
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Steps
|
1
Done
|
In a Large Bowl, Beat Sugar and Eggs. |
|
2
Done
|
Add Cooled Melted Butter, Anise Oil, and Vanilla a Little Bit at a Time Until Blended. |
|
3
Done
|
Sift Together All Dry Ingredients and Gradually Add to Wet Mixture. (batter Should Be Stiff Enough to Be Dropped by Spoonfuls Onto Hot Pizzelle Baker.). |
