3 1/2 c. flour
1 1/2 c. sugar
1 c. Crisco Oil
6 eggs
1 tbsp. vanilla (optional)
1 tbsp. lemon extract (optional)
1 tbsp. anise (optional)
Pinch of salt

Beat eggs, add oil; mix well. Add sugar and flour, mix well. Add a pinch of salt and flavorings. Refrigerate 2 hours or more. Drop teaspoon of dough onto hot pizzelle iron. Bake until done. Can be stored in plastic bags in cookie cans for months.