Instructions: Mix all ingredients except the anise seed to make a smooth batter.

Stir in ground anise seed.

Chill the batter.

Cook on pizzel iron (about 1 tbsp per cookie).

This batter can also be cooked in a crepe pan or spread thinly on a nonstick cookie sheet (or oiled parchment paper) and baked. Just do one at a time if you intend to shape them while warm.

While the cookies are still warm they can be rolled into tubes or cones or pushed down into a cup or small custard dish. Once cool they will hold their shape and may be filled with fresh fruit sorbet custard etc.

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