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6 eggs (3)
3 1/2 c. flour (approximately; 1 3/4)
1 1/2 c. sugar (3/4)
1 c. margarine (1/2 lb., 1/2 c.)*
4 tsp. baking powder (2 tsp.)
2 Tbsp. vanilla or anise seed (1 Tbsp.)

*Don't use more than 1 cup and don't use oil substitute.

Chocolate Pizzelles:
1/2 c. cocoa
1/2 c. sugar
1/2 tsp. baking powder

Add these ingredients to those in the recipe shown.

Beat eggs, adding sugar gradually (beat until smooth). Add
cooled melted margarine and vanilla or anise seed. Sift flour and
baking powder and add to egg mixture. Dough will be sticky enough
to be dropped by spoon. Place rounded teaspoon of dough in center
of pizzelle iron. Bake approximately 35 seconds or until lightly
browned. Cool on paper towels. Stack when cooled. Store in
airtight container. Pizzelles become very soft when weather is

This recipe is from an actual cookbook printed by Fundcraft Publishing!

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Accuracy is believed to be good, but is not guaranteed.
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