G.F Pizzelles

12 farm fresh eggs

2 cups granulated sugar

2 cups vegetable oil

2 teaspoons vanilla extract

2 teaspoons anise extract

2 teaspoons baking powder

4 cups Bob’s Red Mill Gluten Free 1:1 flour

1/4 cup powdered sugar *optional

1.In a large bowl, crack the eggs and beat well. Add the sugar. Mix well. Gradually add the oil. With the last addition of oil add vanilla & anise extracts. Gradually add the baking powder & flour, mixing after each addition.

2. Chill the batter for 1 hour to enrich flavor. (This can be skipped) *Tip: I used to make these with regular flour and would chill the batter for hours. DO NOT DO THAT WITH GF!

*** The most difficult thing about making pizzelles is that a special iron is required. You can order them online. They are an investment but it will last you years. These thin, crispy cookies are a Christmas tradition in our home. So, when my mother’s iron from 1970 finally burnt out last year, I promptly invested in a new one because I know that I have many more years of making pizzelles.

3. Warm your iron according to manufacturers directions. Spray with a generous amount of cooking spray. Depending on the size of your iron, use a 1 to 2 tablespoon scoop, place the batter on the iron promptly shut the lid tightly. And set a one minute timer.

4. After one minute carefully open your iron and remove the pizelle cookies with a fork or thin tongs. Lay flat to cool. Once cool, sprinkle with powdered sugar*optional.