PIZZELLE

This recipe was adapted from one used by my Italian-born mother and grandmother. They used old irons on a gas stove, but now we have the convenience of electric pizzelle irons. The cookies are so delectable and beautiful...they’re always worth making!

—ELIZABETH SCHWARTZ TREVORTON, PA

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PREP: 10 MIN. • COOK: 5 MIN./BATCH • MAKES: 7 DOZEN

18 large eggs

3 ¹/₂ cups sugar

1 ¹/₄ cups canola oil

1 tablespoon anise oil

6 ¹/₂ cups all-purpose flour

1. In a large bowl, beat the eggs, sugar and oils until smooth. Gradually add flour and mix well.

2. Bake in a preheated pizzelle iron according to manufacturer’s directions until golden brown. Remove to wire racks to cool. Store in an airtight container.

FROM THE COOKIE JAR

I keep a chopstick in my flour and sugar canisters and use it to quickly level off the measuring cup without making a mess.

—TINA H. HICKORY, PA