Pizzelles

6 Eggs
1 1/2 Cups Sugar
1 Cup Margarine, melted (do not use more or substitute oil)
2 Tbsp. Watkins Vanilla or Anise Extract
3 1/2 Cups Flour
4 teas. Watkins Baking Powder

Beat eggs, adding sugar gradually. Beat until smooth. Add cooled margarine and vanilla or anise. Sift flour and baking powder. Blend into egg mixture until smooth. Dough will be sticky enough to be dropped by spoon (Use standard kitchen teaspoon, not a measuring spoon). Bake in a Pizzelle baker, 20-30 seconds; baking time will vary depending on consistency of dough, size of pizzelles and your preference for browning.

Makes approximately 60 Pizzelles.

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