Pizzelles

• 12 EGGS
• 2 CUPS SUGAR
• 1/2 CUP LEMON CO-MILLED OLIVE OIL
• 1/2 CUP VEGETABLE OIL
• 4 TSP VANILLA EXTRACT
• 4 TSP LEMON EXTRACT
• 2 SHOTS ANNISETTE, LIMONCELLO OR LIQUOR OF CHOICE
• ½ TSP BAKING POWDER
• 5 OR 6 CUPS FLOUR
• OPTIONAL ADDITIONS:
  • Lemon Zest
  • Chopped Nuts

1. Mix the eggs and sugar in a large bowl.
2. Add the olive oil vanilla, lemon extract, and the liquor of choice.
3. Sift the flour and the baking powder together and add to the egg and sugar mixture.
4. The batter should be stiff enough to be dropped by a spoon.
5. The batter can be refrigerated to use later.
6. Spoon the batter on to the pizzelle iron, 1 to 1 and ½ tsp. is about right.
7. Close the iron and cook for about 30 seconds.
8. Serve flat, warm, or rolled and filled with whipped cream and ricotta cheese