Italian Pizzelle Using Anise

3 c Sugar

3 1/2 c Eggs

2 1/4 Melted shortening

(use a combination of butter Margarine, and Crisco) 5 tb Grated orange peel

3 tb Grated lemon peel

3 ts Orange extract

2 ts Lemon extract

1 c Artificial vanilla extract

1 ts Anise oil or

1 Bottle anise extract

(not as strong flavor As the oil) 7 8 cups flour

You need a pizzelle iron to make the cookies. These can be found at Safeway or any good Deli or specialty food or cooking store. They are about $50. Whip the eggs until very frothy. Add the sugar and cream well. Add the melted shortening--be sure it is not hot--and cream well. Add the flavorings and mix well. I use anise oil because the flavor is more intense--use just a little more if you really like a strong anise flavor. Measure half the flour in a very large bowl--8 qt. size or better--add the egg mixture and mix together with a heavy wooden spoon--or any large spoon. Add the remaining half of the flour one cup at a time and mix well. You have added enough flour when the mixture "glomps" off the spoon and is still a little runny--not real thick. Usually 7 cups of flour is adequate--depends on the weather (really!). Heat up the iron for a few minutes then make the cookies by placing 1 full teaspoon full of the dough in the center of each form. Press closed tightly and cook for about 1 minute. Immediately move the cookie to wax paper to cool. The cookies are very soft at this point and will take the shape of any bumps in the wax paper--so make it smooth. This recipe makes about 14 -20 dozen cookies depending on the size you make them. It can be cut in half easily without losing any flavor. When the cookies are thoroughly cool--crisp--stack them and leave them in the open--do not cover they will become very soft and unappetizing. If you can, do not eat them for about 3 days to a week. The flavor of the anise improves with a few days age. Enjoy. Diane M. Ferrell * The Polka Dot Palace BBS 1-201-822-3627. Posted by LISA