12 eggs
2 1/2 c. sugar
2 c. oil
6 c. flour
1/4 tsp. salt
1 oz. bottle pure lemon extract
1 oz. bottle pure orange extract
1 tsp. vanilla

Beat eggs until fluffy. Gradually beat in sugar, oil, salt, lemon, orange, and vanilla. Then slowly add the flour, beating well after each addition. Heat a pizzelle iron. Drop a teaspoonful in the middle of each section and close the cover tightly. It will steam from the edges.

When the steam stops coming out, the pizzelle is done. Lift the cover and lift out the pizzelle with a pancake turner. My machine takes about 1 minute (It takes about 1 hour for all of the pizzelle to be cooked).

Place the cooked pizzelle on a bread board to cool. After cooling for about 2 minutes you may stack them. Store the cooled pizzelle in a tightly closed plastic food storage bag inside a tin or plastic container.