From the kitchen of AnnMarie Barkwell
Mix:
3 eggs
1 tsp vanilla
1/4 c & 2 Tbsp oil
1/3 c & 1 Tbsp sugar
1 1/4 c flour
1 tsp baking powder
pinch salt
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
NOTES
If you have a new iron, you may need to lightly coat it with oil to avoid sticking.
More Recipes
