6 eggs
1/4 c. Crisco oil
1/4 c. butter, softened
1 1/2 c. sugar
1/4 c. Crisco
2 tsp. baking powder
1/4 tsp. salt
2 tsp. almond flavoring
Dash nutmeg
2-2 1/2 c. flour

Blend ingredients adding one at a time. Season pizzelle iron and heat. Drop mixture by scant tablespoon in center of each cookie iron. Close lid and cook 35-45 seconds or until light brown. While hot roll around metal rod. Let cool and dust with powdered sugar or fill with ricotta mixture.

Note: Brush grids with oil to season. First cookies shouldn't be used.

Don't store in airtight container - will cause pizzelles to soften.