From the kitchen of Ann Marie Barkwell. A traditional
Italian cookie. A pizzelle iron is needed to make these.
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 as it sizzles and steams.
Done when edges are golden, 30 seconds to a minute.
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 I owe to my angel mother."