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Over the years this recipe has been adjusted by my mom to produce in my opinion, one of the best pizzelle cookies I ever had. Most others are really thick and have a soft texture. This batter is thinner than most others and the results are a light, thin, crisp cookie. Every Christmas season the family looks forward to these treats. They are just perfect with a cup of coffee or an espresso.

1 Dozen Large Eggs
3 Cups Sugar
2 Cups Canola Oil
3oz Anise Extract
5 Cups AP Flour
4 Tablespoons Baking Powder

I use a stand mixer for this recipe. Crack the dozen eggs into the mixing bowl and beat the eggs until they are incorporated. Add the sugar gradually while beating the eggs at slow speed for about a minute. Add the oil and extract to the mixture on low speed and blend well. Measure out the flour and baking powder and mix in a separate bowl until well incorporated. Now, add the flour mixture gradually to the wet mixture on low speed and mix for about 2 minutes. For best results, place the batter in a large bowl, cover and refrigerate overnight.

Follow the instructions of your pizzelle iron for best results. A heaping tablespoon of batter tends to work well for a thin crisp cookie. Once cooled, store in an airtight container and store in a cool, dry place. These will last for weeks, that is, unless everyone eats them all first!

This recipe yields approximately 100 cookies.

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