Anise Pizzelle Cookies

Anise Pizzelle Cookies

  • Preparation 10 min
  • Cooking 25 min
  • Makes 2 dozen
  • Freezes Yes
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Ingredients

    • 3 eggs 

    • 1/2 cup (125 ml) sugar
    • 1/4 cup (60 ml) vegetable oil
    • 1 tablespoon (15 ml) anise extract (see note)
    • 1 pinch salt 

    • 1 1/4 cups (310 ml) unbleached all-purpose flour

Preparation

Note from Ricardo

Variation

It is easy to flavour Pizzelle cookies by adding the extract of your choice (vanilla, rum, maple ...) or chopped nuts. Here are two classic variations: Lemon: Substitute the anise extract with 30 ml (2 tablespoons) of lemon juice and add 15 ml to 30 ml (1 to 2 tablespoons) of grated lemon zest. Chocolate: Replace the anise extract with 15 ml (1 tablespoon) of vanilla extract and add 75 ml (1/3 cup) of sifted cocoa powder into the flour.

Anise extract is sold in most Greek, Italian or Middle Eastern grocery stores. You can replace the extract by 15 ml (1 tablespoon) of slightly crushed aniseed.

Personal Note