This is the recipe that came with my mother's pizzelle iron. When she gave it to me, she said "You must use margarine! Butter will make them burn.". Well, I don't generally use margarine to cook with so I use 1/2 butter 1/2 maragine usually and sometimes all butter. Mine always turn out nice and thin and crisp. My Mom and my Aunt asked me "How do you get them so light and crisp!?" I said, "I use butter!" The looks on their faces was too funny! I cool mine on a cookie rack and only stack when they are completely cool. I always make sure my baking powder is fresh and add 1 TBSP of anise seeds along with the extract. The flavor gets stronger as they are stored. We have always stored them in cookie tins with waxed paper on the top and bottom. They last for a very long time like that. My grandmother and mother made hundreds of these for our big Italian family each year for the holidays. Now it's my turn! :)
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This is the recipe that came with my mother's pizzelle iron. When she gave it to me, she said...