1/4 cup vegetable oil
1 teaspoon of vanilla or anise extract
1 1/2 cups of all purpose flour
1 teaspoon baking powder
3/4 cup sugar
beat the eggs until smooth.
add the oil and extract
sift the flour and baking powder onto the mixture
add the sugar and vigorously blend all the dry ingredients into the egg mixture until smooth
the mixture will be sticky and stiff
test the consistency by dropping batter from a spoon
if too thick add a bit of water - if too thin add flour
bake approximately 20 seconds
heat the pizzellepro iron until red light turns off
drop a tablespoon of batter onto the center of each pattern
close lid immediately to spead the batter making sure the latch is locked
wait 20 seconds before attempting to open the lid
if the pizzelle is not cooked sufficiently you will feel a bit of resistance to the lid opening.
if you do feel resistance let the pizzelles cook a little longer.
when pizzelles are done release the latch and remove to a cooling rack using a plastic or silicone utensil so you don't scratch the surface
made 36 cookies