hocolate.
TO MAKE THE COOKIES:
Whisk the flour and
Beat eggs; add sugar gradually.
Beat until smooth.
Add cooled, melted margarine or oil, vanilla and anise seed.
Sift flour and baking powder and add to egg mixture.
Dough will be sticky enough to be dropped from spoon.
Bake on hot pizzelle iron until golden and crispy.
Makes about 60 pizzelle cookies.
Spoon 1tsp of toffee onto the bottom of 12 cookies, spread to level, but leave a gap around the edge.
Place slices of banana over the toffee, if your banana is big enough, you'll only need 1 slice per cookie, if not put a couple of slices on to cover the cookie.
Take one of your plain cookies and sandwich together with the banana covered one; repeat until you have 12 sandwich cookies.
Drizzle some extra toffee sauce on the top and dig in!
Due to the fresh banana in this recipe, the sandwich cookies are best eaten the same day.
For the cookies: Adjust oven racks to upper-
Combine eggs, raisins and vanilla.
Let stand for 1 hour covered in plastic wrap. Do not skip this step because it is the secret for delicious cookies!
ough overnight.
Cookies are\"baked\" in a special PIZZELLE iron over
COOKIES:.
Whisk the flour, cocoa,
Beat eggs, adding sugar gradually.
Beat until smooth.
Add cooled, melted margarine and anise (or vanilla).
Sift flour and baking powder and add to egg mixture.
Melt oleo or butter and mix in sugar.
Let mixture cool.
Add eggs and flour.
Add baking powder and anise flavoring.
Add additional flour as needed to make soft dough.
Refrigerate dough to make it easier to work with.
Drop by spoonfuls onto your pizzelle iron.
Cook 1 minute or until lightly golden brown.
Let them cool before stacking, this will help make your cookies crisp.
o 10 minutes for chewy cookies, or 11 to 13 minutes
note's on Oatmeal cookies; they are called Melanie's
long time for these cookies to bake; begin checking for
inutes. Light cookie sheets work best, but if using a dark
For the cookies: Cream butter and sugar. Add
o perfectly shaped cut-out cookies/ The cookies won't\"spread\" as
Mix the eggs, sugar, oil and anise seed together.
Slowly mix in the flour a little at a time.
The batter should not be too thick.
You may not use the full cup of flour.
At this point you may also add a little brandy if you like, I don't.
Slowly drop about a teaspoon full on to a hot Pizzelle iron until lightly brown on both sides.
Cool and enjoy.
/2-inch between the cookies. Peel away the excess dough
ith a little whipped cream (recipe follows) or cinnamon on top
Beat eggs, adding sugar gradually.
Beat until smooth.
Add cooled margarine and vanilla or anise.
Sift flour and baking powder together and add to egg mixture.
Dough will be sticky enough to be dropped by spoon.
Drop by spoonful into Pizzelle iron.
paced making sure that the cookies are not too close to