Recipe: Pizzelles

Pizzelles
From: Kitchenlink
rec.food.recipes/dmferrell

3 1/2 cups eggs
3 cups sugar
2 1/4 cups melted shortening (shortening and butter combined)
1 cup artificial vanilla (or 8 tbsp real vanilla)
1 tsp anise oil
2 tsp lemon extract
3 tsp orange extract
5 tbsp orange zest (or use the dried orange peel)
3 tbsp lemon zest (or use the dried)
approximately 7 cups of flour

Melt the shortening and cool it. Whip the eggs until very frothy. Add the sugar and whip until very creamy. Add the flavorings and mix well after each addition. Mix in the shortening. Transfer the mixture to a very large bowl. I have to use a 8 quart bowl. Add about 1/2 of the flour and mix well with a heavy spoon. Continue mixing the flour a cup or two at a time until all is mixed well. The dough should be heavy, not runny and sort of "glumps" off the spoon.

Drop the dough by teaspoonful into the center of the iron, close tightly and cook for approximately 30 to 45 seconds or until the golden color you like.

Let the cookies sit, uncovered, for about a week to develop the anise flavor. These have a wonderful sweet licorice flavor that my family loves. My brother will eat two to three dozen at a time.

If you leave out the anise and increase any of the flavorings it changes the flavor of the pizzelle. We sometimes make them more vanilla flavored and, immediately upon removing the cookie from the iron, while it is still soft, roll it around a small wooden dowel (3/4" thick dowel) until it is set. You can now stuff the shell with your favorite cream or fruit filling or just leave them empty and use a decoration on a cookie package for Christmas.

Another flavor change is to use cocoa--don't use the anise--for some of the flour. I would think about 3 cups of cocoa would give a very rich chocolate flavor.