MMMMM----- Recipe via Meal-Master (tm) v8.04
  
       Title: Italian Pizzelle Using Anise
  Categories: Polkadot, Lisa, Italian, Cookies
       Yield: 15 Dozen
  
       3 c  Sugar
   3 1/2 c  Eggs
   2 1/4    Melted shortening
            (use a combination of butter
            Margarine, and Crisco)
       5 tb Grated orange peel
       3 tb Grated lemon peel
       3 ts Orange extract
       2 ts Lemon extract
       1 c  Artificial vanilla extract
       1 ts Anise oil or
       1    Bottle anise extract
            (not as strong flavor
            As the oil)
       7    8 cups flour
  
   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.
   
   Enjoy.  Diane M. Ferrell
   
   * The Polka Dot Palace BBS 1-201-822-3627.  Posted by LISA
  
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