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  1. Beat the eggs well.
  2. Add the sugar gradually and beat until smooth.
  3. Add the oil...
  4. ... and the vanilla. Beat until smooth.
  5. Add most of the flour gradually and mix VERY WELL. Make sure you've used a rubber spatula to scrape down to the bottom of the bowl.
  6. Take the last bit of flour and mix it with the baking powder. Mix it in and BLEND WELL.
  7. The dough should be sticky enough to be dropped by a spoon.
  8. Refrigerate dough overnight.
  9. Warm up the pizzelle iron. (This means plugging it in; nothing more.) Coat each surface with vegetable oil.
  10. Drop smallish blobs of dough in the middle of each circular cookie zone. You may need to disengage the dough with your fingers. Be careful!
  11. Close the iron on the dough and time for two minutes.
  12. Pick them off the iron carefully and let them cool on a brown bag. The first few may stick. To quote Carol, "Eat... enjoy... yum yum!!"
Recipe Notes


January 12, 2016

This is Carol's recipe, but I cut it to a 2/3 batch because I just couldn't imagine needing quite as many as the original recipe makes. Mom gave me the pizzelle iron when they moved to Michigan this past October and I was going to make these for Christmas, but decided to go light on the cookie baking this Christmas, so the experiment waited for a month. These are super easy as long as you remember that you need to make the dough the night before or the morning before if you'll be making them in the evening. Kathlene came down and helped. Carole's recipe is for anise-flavored ones, but that's not so much of a favorite here, so I left out the anise and increased the vanilla. They were crisp and awesome. I mailed some and they made it. I tried to carry some on an airplane and they didn't travel well.

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