Waffle Cookies from Grandma (Pizzelles)

1. Combine eggs, sugar, vegetable oil, butter, and anise oil in the bowl of a stand mixer fitted with a paddle attachment. Beat until creamy and well combined. Mix in 1 cup flour, baking powder, and salt until combined. Slowly add remaining flour, 1 cup at a time, mixing on low speed until mixture resembles a thick pancake batter.

2. Preheat a pizzelle cooking iron according to manufacturer’s instructions. Drop a teaspoon of dough onto each plate of the cooking iron and close the lid. Cook just until steaming slows, 10 to 20 seconds. Repeat with remaining batches of batter.

Cook’s Notes:

I add 1 teaspoon LorAnn Princess Cake and Cookie flavor to the batter, but this is optional.

For a flavor alternative, try Lemon-Poppy Seed: omit anise oil; instead add 1 to 2 teaspoons lemon oil (or extract), zest from 1 lemon, and 1 tablespoon poppy seeds.

Pizzelles freeze well. Place into stacks of a dozen, then place 2 dozen into a gallon-sized plastic zip-top bag. Note, however, cookies are fragile and will break if crushed so be sure you have plenty of freezer space!

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