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Pizzelles II
I thought this was the closest to the recipe I was looking for,which uses a dozen eggs and oil instead of margarine or butter.I use oil of anise which gives the cookie a stronger anise flavor because the alcohol doesn't burn out as it does with the flavoring.A trick to keeping them crisp is to try not to make them on a rainy or humid day and like my grandmother did,she stored them in a brown paper bag or in a card board box never stored or wrapped air tight.Oh!! Thanks for the great recipe
6 users found this review helpful
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Reviewed On:
Nov. 16, 2009
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