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“I have a Pizzelle Iron that was my mother's and I make these every Christmas. I roll them while they are hot and once cooled, I dip the ends in melted Dark Chocolate and lay them to dry on wax paper.”
READY IN:
1hr 20mins
SERVES:
60
YIELD:
60 cookies
UNITS:
US

Ingredients Nutrition

Directions

  1. Beat eggs and sugar until well blended.
  2. Add COOLED margarine and blend well.
  3. Add anise oil.
  4. ADD flour and baking soda slowly until completely combined.
  5. Mix in the aniseed.
  6. Drop by small spoonful onto pizzelle iron -- close lid and cook for 30 seconds.
  7. Take off iron and if so desired, roll using the handle of a wooden spoon. You MUST roll it while it's hot.
  8. Let cool.
  9. Store in an air tight container for up to two weeks. Freezes well.

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