This waffle cookies flavored with anise are a family staple although none of my children care for them. Usually made at Christmas in our house, it involved a large, very heavy cast iron press with long handles to make one cookie at a time. The iron was picked up in Philadelphia, where I was born, at Fanta’s. Mom’s recipe, source unknown, creates a thick dough that makes thicker cookies than my easier double electric iron. I prefer thin and crispy personally.
You can make many, many flavors but Ben recently asked about a peanut butter flavor and I see no recipe out there so I will begin experimenting. I have made peppermint, lemon, chocolate and gingerbread Pizzelles so far along with traditional anise.
Moms Pizzelles (don’t tell her I shared, she would kill me)
6 eggs
2 1/4 c sugar
2 sticks of butter, melted and cooled
1 tbls baking powder
1/2 teaspoons baking soda
8 cups of flour as needed.
1 tsp vanilla and anise flavoring to taste. A recipe this size would require about a tablespoon in my house.
A tablespoon of anise seed, coarsely ground. Optional
Beat eggs and sugar. Slowly add the cooled butter, flavorings.
Combine dry ingredients and add to form a soft dough, you may not need all the flour.
Drop on a hot greased iron and cook about 30-60 secs. Flipping if using a cast iron mold. I use cooking spray on my electric and remove easily to a rack with a fork.
