Italian Pizzelles

3 eggs

½ teaspoon anise seed or extract

2 teaspoons baking powder

1 teaspoon vanilla extract

1 ¾ cups flour (all purpose)

½ cup butter, margarine or oil, melted (1/4 lb)

¾ cup sugar

Beat eggs and sugar. Add cooled melted butter or margarine, and vanilla and anise.

Sift flour and baking powder and add to egg mixture.

Batter will be stiff enough to be dropped by spoon.

Batter can be refrigerated to be used at a later time.


Makes 30 pizzelles.