Pizzelles are the quintessential Italian cookie.  The hard part is they are made with oil of anise and require a pizzelle maker, both which can be hard to find.  And then there are always those who don’t like the anise flavor because it tastes like black licorice.

But they are still amazing -- if you’re a pizzelle fan, you’re all in!  Many smiles have come my way as I’ve served pizzelles and I’ve even paid off a few favors with these cookies.  There are a bazillion recipes and varieties.  Here’s what I came up with:

     INGREDIENTS
     ½ cup butter
     ½ cup shortening
     6 eggs
     ½ cup of milk
     1 dram of anise (3/4 of a teaspoon)
     ½ teaspoon vanilla extract
     1 ½ cups of sugar

     3 cups flour
     2 teaspoons baking powder
     ½ teaspoon salt

Plug in pizzelle maker to heat up.

Melt butter & shortening, mix and let them cool (but not thicken). Mix wet ingredients (eggs, milk, anise, vanilla & sugar). Add in butter/shortening.  In a separate large bowl mix dry ingredients (flour, baking powder & salt). Create a well, lining edges of bowl with dry ingredients then pouring in wet. Mix thoroughly.

Using the pizzelle maker takes a little practice, typically you drop a large spoonful about 2/3 of the way back so the batter spreads evenly.  Do NOT try and use a waffle maker!  I did this once and it didn’t turn out so well!

Dry on paper and leave them out for at least 12 hours.  Don’t serve for at least 24 hours; give the anise time to set in.