The classic wafer cookie - contributed by Michelle de Tomasso
  • 6 eggs
  • 1 1/2 cups sugar
  • 1 cup margarine, melted (do not use more or substitute oil)
  • 2 tablespoons vanilla or anise extract
  • 3 1/2 cups flour
  • 4 teaspoons baking powder
Beat eggs, adding sugar gradually. Beat until smooth. Add cooled margarine and vanilla or anise. Sift flour and baking powder. Blend into egg mixture until smooth. Dough will be sticky enough to be dropped by spoon (use standard kitchen teaspoon, not a measuring spoon). Bake in a Pizzelle baker, 20-30 seconds; baking time will vary depending on consistency of dough, size of pizzelles and your preference for browning.

Makes approximately 60 Pizzelles.

Pizzelles is featured in Highland River Melees Feast

Metric, Celsius, & Gas Mark Equivalencies

Michelle de Tomasso works at the National Weather Service as the Chief of the Configuration Management Section in the Office of Systems Operations; as her good friends will attest, she can't tell you anything about the weather forecast.

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Pizzelles © 1998 Michelle de Tomasso | This page © 2000 James L. Matterer

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