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Pizzelles (using Pizzelle Maker) Recipe

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This recipe for Pizzelles (using Pizzelle Maker), by , is from The Hope Legacy Cookbook, 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!

Maureen Sullivan Romagnoli


6 large eggs
cup vegetable oil
1 cup sugar
cup vegetable shortening
cup butter, melted
2 to 2 cups all-purpose flour
2 tsp baking powder
tsp salt
1 tsp flavoring (anise, lemon, vanilla, or almond extract)

[Optional] Powdered sugar (to dust tops of pizzelles)

Blend ingredients together, adding one at a time.
Drop batter by teaspoonful onto the center of each cookie section of the pizzelle maker.
Close the lid and allow to cook until steaming stops, about 45 to 60 seconds, or until lightly brown.
Remove with a fork.
Allow to cool on a wire rack or towels.
Note: While hot, they may be rolled into a cylinder or shaped into a cone and held in shape until cool.
If desired, dust with powdered sugar.
Store in an airtight container.

Number Of Servings:
Number Of Servings:
48 cookies
Preparation Time:
Preparation Time:
15 minutes, not including cooking (25 minutes for cooking)
Personal Notes:
Personal Notes:
Pizzelle Maker best practices:
Close lid, pressing grids firmly together. Disregard indicator light when baking pizzelles.
Bake 45 to 60 seconds or until lightly browned.
The first load of cookies lifted from grids will be dark from excess oil and may be discarded.
Cookies are pliable and light in color when removed from grids but will quickly become crisp and slightly darker in color.
Rolling or trimming cookies is easier if each cookie is left on the grid until shaping takes place.
To hold shape, rolled cookies must cool in the shape desired.
When finished baking, turn the control knob to the lowest setting, unplug, and cool before cleaning.




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