This Thursday is our international food day in World History.  Now, I love to bake so whenever food days come around I mull over zillions of recipes to decide on JUST the right one.  Well I think this time I pondered for a bit too long, because it's Wednesday night and just a minute ago I had no clue what to do.  But then I remembered the lovely, under appreciated Pizzelle maker I got for Christmas and I happily put aside all thoughts of Financiers, Vietnamese Sticky Rice Pudding, Florentines, and all the other things I considered.  And plus, Pizzelles are MUCH easier to make!  Ding ding, we have a winner.

After five months, I'm finally getting out my Pizzelle press and putting it to work!  I've only ever made them with a mix, so this'll be a first. 

Here's a little background on what Pizzelles are...

• They are traditional Italian waffle cookies.

• Pizzelle can be hard and crisp or soft and chewy depending on the ingredients and method of preparation.

• Pizzelle were originally made in the Abruzzo region of south-central Italy. The name comes from the Italian word for "round" and "flat" (pizze); this is also the meaning of the word pizza. 

• The pizzelle iron is held by hand over a hot burner on the stovetop, although some models are electric and require no stove.

• They are especially popular for Easter, Christmas, and Weddings.
• Commonly flavored with vanilla, lemon zest, or anise.  

But, most importantly, they're delicious.  

Here's the recipe I'm about to try:

INGREDIENTS:

6 eggs 1 1/2 cups white sugar 1 cup margarine, melted and cooled

2 tablespoons anise extract 3 1/2 cups all-purpose flour 4 teaspoons baking powder

DIRECTIONS:

1.	Beat eggs and sugar with an electric mixer until fluffy. Stir in the melted margarine and anise extract. Combine the flour and baking powder; stir in gradually. Dough will be sticky.
2.	Preheat your pizzelle iron according to the manufacturer's instructions. Drop batter by rounded spoonfuls onto the iron. Close and cook for about 90 seconds, or until steam stops coming out of the iron. Carefully remove and cool. Store in an airtight tin at room temperature. And I will most definitely recap and letcha know how they go :)   ~ Chloe