From the kitchen of Ann Marie Barkwell. A traditional
Italian cookie. A pizzelle iron is needed to make these.
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1 tsp vanilla
1/4 c & 2 Tbsp oil
1/3 c & 1Tbsp sugar
1 1/4 c flour
1 tsp baking powder
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 45 cookies
*Lightly coat iron with oil to avoid sticking
|"All that I am, or hope to be, I owe to
my angel mother."