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This recipe for PIZZELLES, by , is from Grandmother Kathryn's Baking Recipes, one of the cookbooks created at We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!

Judith Beck


12 eggs
2 cups shortening (Crisco) at room temperature
3 cups sugar
10 - 12 cups sifted flour
2 tsp baking powder
4 Tbsp oil of anise (get it from your pharmacist)

Electric Pizzelle iron heated or heat a manual pizzelle iron at low heat for 3 - 4 minutes over a gas burner

Cream shortening and sugar.
Add eggs, one at a time, mixing well
Add flour and baking powder - less flour makes a crisper cookie.

Roll dough into 1 teaspoon size balls.

Place a ball of dough on the pizzelle iron, slightly behind the center of the circle (it will squish forward)
Close the iron and cook for 15 seconds each side if using manual iron.
If using electric iron, follow directions that came with the iron.

If desired, sprinkle warm cookies with powdered sugar.

Eliminate anise oil and add 4 Tbsps lemon extract and grated lemon rind

Eliminate the oil of anise and add 6 ounces melted semi-sweet chocolate chips

Omit anise oil and add 4 Tbsps of your favorite liqueur

When just rmoved from the pizzelle iron, and are still hot, they can be rolled around cannoli forms or pressed between two small custard cups to form shapes that can be filled with cream, custard or fruit.

Number Of Servings:
Number Of Servings:
about 10 dozen cookies
Personal Notes:
Personal Notes:
Kathryn got this recipe from the Italian landlady at the boarding house, Mrs. Cito, where her son-in-law, Chuck, lived during his years at Colorado School of MInes.




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