Enjoy as cookies or roll while warm and fill with pastry filling. May also be rolled around a cone shape cylinder and used as ice cream cones.

·         ¼ cup vegetable oil

·         ¼ cup butter or margarine, softened

·         ¼ cup solid vegetable shortening

·         1½ cup sugar

·         6 eggs

·         1½ tsp. flavoring (anise, lemon, vanilla, or almond)

·         2 ½ cups Gluten Free Pantry French Bread & Pizza Mix  

·         2 tsp. baking powder

 

1) Beat together vegetable oil, butter, shortening and sugar. Add eggs and flavoring and beat

until smooth and fluffy. Combine bread mix and baking powder. Add to liquids and beat until

blended. Mixture will be very thick.

2) Preheat Pizzelle maker according to manufacturer’s instructions. Drop batter by teaspoonfuls

onto center of each cookie section. Close lid and allow to cook 30 - 45 seconds or until lightly

brown.

3) Dust with powdered sugar while still warm.

 

Makes 6 - 8 dozen.

 

Note: For chocolate Pizzelles, mix 3 Tbs. unsweetened cocoa with 3 Tbs. sugar and mix into

prepared batter.