1 dozen eggs
1 lb. melted butter
10 c. flour
12 tsp. baking powder
2 1/2 c. sugar
2 tsp. anise oil (NOT extract)

Mix all ingredients to form a dough. If dough is sticky, sprinkle with more flour. Roll into balls about the size of a fifty-cent piece.

Bake in pizzelle iron, making sure not to let them get too dark. Tip: Before using iron, roll wax paper into a ball, rub with oil and then using wax paper ball, rub oil onto pizzelle iron. This will help prevent sticking. Also, when storing pizzelle iron, leave a sheet of wax paper in machine.