Not growing up with Italian cookies, my "licorice" fix during childhood was limited to black licorice candy. As a young adult, I was thrilled to discover Italian anise-flavored cookies such as pizzelles. So when I moved out from home, I purchased a waffle iron that reverses to a pizzelle iron! For those who are not fans of anise flavoring, use vanilla or other extract.
6 eggs
3 1/2 - 4 c flour (depends on egg size)
1 1/2 c sugar
2 - 3 Tbsp anise or vanilla extract
1 c margarine or butter, melted
4 tsp baking powder
Beat eggs, adding the sugar gradually. Beat until smooth.
Add cooled margarine/butter and the anise or vanilla.
Sift the flour and baking powder.
Blend the dry ingredients into egg mixture until smooth. Dough will be sticky enough to be dropped by spoon.
Pre-heat your pizzelle iron, then spray lightly with vegetable oil spray.
Drop a heaping tablespoonful in the center of each grid of a pre-heated pizzelle iron.
Bake about 30 seconds. Remove with a fork, being careful not to scratch the nonstick coating.
Cool on a rack.
For some older recipes for pizzelles, go to to the Fantes website http://www.fantes.com/pizzelle.html. According to their information, bake pizzelles when there's low humidity, as high humidity causes sticking.