Yield: 200 Servings
|2¼ cup||Melted shortening (use a combination of butter; margarine; and crisco)|
|5 tablespoons||Grated orange peel|
|3 tablespoons||Grated lemon peel|
|3 teaspoons||Orange extract|
|2 teaspoons||Lemon extract|
|1 cup||Artificial vanilla extract|
|1 teaspoon||Anise oil -or-|
|1 \N||Bottle anise extract (not as strong flavor as the oil) (up to)|
From: dmferrell@... (Diane M. Ferrell) Date: 29 Mar 1994 20:18:24 -0500 You need a pizzelle iron to make the cookies. These can be found at Safeway or any good Deli or specialty food or cooking store. They are about $50.
Whip the eggs until very frothy. Add the sugar and cream well. Add the melted shortening--be sure it is not hot--and cream well. Add the flavorings and mix well.
I use anise oil because the flavor is more intense--use just a little more if you really like a strong anise flavor.
Measure half the flour in a very large bowl--8 qt. size or better--add the egg mixture and mix together with a heavy wooden spoon--or any large spoon.
Add the remaining half of the flour one cup at a time and mix well. You have added enough flour when the mixture "glomps" off the spoon and is still a little runny--not real thick. Usually 7 cups of flour is adequate--depends on the weather (really!).
Heat up the iron for a few minutes then make the cookies by placing 1 full teaspoon full of the dough in the center of each form. Press closed tightly and cook for about 1 minute. Immediately move the cookie to wax paper to cool. The cookies are very soft at this point and will take the shape of any bumps in the wax paper--so make it smooth. This recipe makes about 14 -20 dozen cookies depending on the size you make them. It can be cut in half easily without losing any flavor. When the cookies are thoroughly cool--crisp--stack them and leave them in the open--do not cover they will become very soft and unappetizing. If you can, do not eat them for about 3 days to a week. The flavor of the anise improves with a few days age.
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