• Servings: 10 to 12 dozen
  • 1 dozen eggs, room temp
  • 2 cups sugar
  • 4 tsp. baking powder
  • 6-61/2 cups of flour
  • 1 cup melted Crisco
  • 1/2 cup vegetable oil
  • 3 oranges, rind and juice
  • 3 lemons, rind and juice
  • 1 T Anise oil
  • 1/2 tsp. vanilla
  1. Whisk eggs, baking powder, orange and lemon juice and rind, anise oil, and vanilla.
  2. Add cooled Crisco and oil.
  3. Gradually add flour, mix well.
  4. Dough should be soft.
  5. Have pizzelle iron heating while you are mixing the dough. The first few pizzelles may stick, but once the iron is ready they will not stick.
  6. Cool on a wire rack. They can be stored in an air tight can or wrapped in wax paper and kept in a cool dry place
This is my great-grandmother's recipe, I learned how to make them from my grandmother. We only made them at Christmas or for weddings and graduation parties.