“This is a waffle cookie seasoned with anise seed and anise oil. It is baked on a waffle iron. It is not a really sweet cookie, but it was sent to soldiers during WWII because they keep well and the flavor seems to get better with each passing day. Lasts about 2 weeks unrefrigerated. Handed down from my German-Swiss grandmother. You can also use lemon or vanilla flavoring instead of the anise seed and oil; of course, it changes the flavor completely, but if you're looking for a nice 'not too sweet' cookie, this recipe is a good place to start. My children love making these - it's fun, it's easy.” - by Shannon E
Ingredients
Adjust Servings
Original recipe yields 3 dozen cookies
Directions
- Preheat a waffle iron according to manufacturer's instructions. Whisk together flour, anise seed, and salt in a bowl.
- In a separate bowl, mash the shortening until creamy, and stir with all of the sugar, eggs, and anise oil until thoroughly mixed. Stir the flour mixture into the wet ingredients to form a dough. Break off about 1 tablespoon of dough per cookie, and roll into 1-inch balls.
- Spray the waffle iron with cooking spray. Place dough balls onto the iron, close the lid, and bake until the iron stops emitting steam and the cookies are lightly golden brown, 1 to 3 minutes. Check after about 1 minute. Remove the cookies from the iron and sprinkle with confectioners' sugar while still warm. Cool on wire rack.
Nutrition
Amount Per Serving (36 total)
- Calories
- 89 cal
- 4%
- Fat
- 3.3 g
- 5%
- Carbs
- 13.3 g
- 4%
Based on a 2,000 calorie diet
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Reviews (4)
Rate This Recipe
"I am of English and French descent, and I too call these pizelles...and usually would make them on a pizelle iron. My grandmother had the best pizelle iron ever...but she and it are gone now. I have..." See more never tried these with anise (always used peppermint or almond oil), though I am sure I would love them."
Rosa
"Haven't tried this yet but have same recipe basically and I, being Italian, call them Pizzelles! They are delicious and not too sweet!..." See more"
ginnytr
"Different kind of recipe for this--definitely not like pizelles which is usually a batter. Had to hold down my pizelle iron the whole time and they just came out thick and would not fill the whole sp..." See moreace. Tried larger balls and still did not turn out. Too difficult to use as a dough. Ended up making this dough into a batter by adding cream and eggs. Most pizelle batters use about double the butter and double the eggs as this one."
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