| Italian Pitzelle Cookies (makes 6 dozen) | |
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a) 6 eggs beaten with 1 ¼ cups sugar b) Fold in 4 oz. Crisco, 2 tbl oil c) Add in jar of anise seed, ½ Tsp pure anise oil (not extract), ½tsp pure vanilla extract, and 2 tsp baking powder d) When its all incorporated add in up to 2 lbs of all purpose flour. I can't be exact because it varies. Just mix it all together until an oily firm cookie dough is made. It will "FEEL" right. e) Form the dough into oblong balls (6 doz). This can now be frozen if desired, they cook better when they're either frozen or well chilled. Heat up whatever pitzelle iron you have and press the cookies until done. Again it will "FEEL" right. | |