3/4 c sugar
1/4 c margarine, melted
1 1/2 c flour
1 tsp baking powder
2 tsp vanilla
2 Tbsp orange juice
Drop by heaping teaspoon onto a hot pizzelle iron*.
Keep closed about 10 seconds, should be golden.
Use fork to remove to cooling rack.
Lay flat until cooled.
Store at room temp.
Last almost a week in cool weather.
Don't make when it's humid.
Makes 22 cookies
*Lightly coat iron with oil to avoid sticking
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