From the kitchen of Carla Wilson
Mix:
3 eggs
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 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 22 cookies
*Lightly coat iron with oil to avoid sticking
