1/2 cup shortening    (Margarine or Butter) 2/3 cup sugar 3 eggs, room temperature 1 3/4 cups all-purpose flour 1 tsp. baking powder 1 tsp. Vanilla or other flavor    (Virginia Dare Anise Oil is    my favorite flavoring.) 1 tsp. of table salt

Beat shortening until smooth. Gradually add sugar and beat well. Add eggs and vanilla (or other flavoring) and beat. Sift flour, baking powder and salt into egg mix. Dough will be sticky soft. Yield: 3 1/2 Dozen

For best results, make a soft batter (Like softened ice cream).
Imperial and Blue Bonnet stick margarine are my favorites for baking.
Drop the batter slightly behind the center of the pattern,
I use one tablespoon dough scoops for a slightly undersized cookie.
The diameter and thickness of the pizzelle will vary with the depth
of the pattern on the plates.
For variation, substitute anise or other flavor for vanilla.
Flavor oils are stronger than extracts, cost more but require less.
Finely chopped nuts may also be added.
Coloring may be added for festive occasions.
Pizzelles can be made in advance and will keep indefinitely,
stored in air tight containers.
May be frozen if desired, without loss of flavor.
I make a six egg batch and use three teaspoons of Virginia Dare Anise Oil
to get extra flavor and aroma. I find that the Lorann Anise Oil is a little bitter.
Virginia Dare Anise Oil is available at some stores in the Strip District of Pittsburgh, PA or online from: Fantes Virginia Dare Anise Oil
I order enough, from Fantes, at one time, to get free shipping.

I have a number of pizzelle recipes if you’d like them drop me an email and I’ll send them to you.