Homemade Pizzelles

​One of our favorite Spring (Easter) and Winter (Christmas) snacks are pizzelles. Just be prepared to dedicate three hours of your time from start to finish.

Ingredients

• 2 lb Bag Gold Medal All Purpose Flour 
• 1 1/2 Cup Mazola Corn Oil
• 2 3/4 Cup Sugar
• 1 Dozen Large Eggs
• 1/2 TSP Anise Extract
• 1/4 TSP Salt
• 1 TBSP Anise Seed
• 1 TBSP Vanilla Extract

Instructions

Crack eggs and premeasure everything.

Mix eggs well. Slowly add oil. Once blended slowly continue adding all other ingredients. 

Tips

• Compliments coffee or tea.
• Empty large popcorn cans make for great storage.
• Freezable lasts up to 60 days.
• Good as a dessert or snack.
• Homemade at room temperature lasts up to 14 days.
• Line the bottom of your storage container with a folded paper towel to absorb any oil.
• Makes for great gifts and potlucks.
• Medium Cookie Scooper works well and keeps the sizes consistently.
• Optional to serve as a sandwich dessert or snack with creme or jam filling.
• Optional to partially dip in melted chocolate once cooled.
• Optional to serve with a sifted topping of Powdered Sugar.
• Personally, prefer the electric Villaware Prego Pizzelle Maker (makes two 5″ Pizzelles).
• Pick up Anise Extract and Anise Seeds before Thanksgiving, as it can be difficult to find thereafter into the New Year.
• Roughly makes 120 pizzelle cookies or 10 dozen.
• Sogginess occurs if packaging before completely cooked.
• The Gold Medal small bag is the perfect measurement.
• You may add more Anise Seed as desired.