Title: Italian Pizzelles
Categories: Polkadot Cookie Italian
Yield: 30 Cookies

3		Eggs
1/2	ts	Anise seed or extract (optional)
2	ts	Baking powder
1	ts	Vanilla extract
1 3/4	c	Flour (all purpose)
1/2	c	Butter, margarine, or oil, melted (1/4 lb)
3/4	c	Sugar

Beat eggs and sugar. Add cooled melted butter or margarine, and vanilla and anise. Sift flour ad baking powder and add to egg mixture. Batter will be stiff enough to be dropped by spoon. Batter can be refrigerated to be used at a later time. Makes 30 pizelles.

* The Polka Dot Palace BBS 1-201-822-3627. Posted by LISA By fatfree-request@fatfree.com on Jun 16, 1997

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