Every year we make Pazzelli cookies for Christmas. They are light, crisp and slightly sweet. You can add anise seed if you like but my kids like it without. Both options are in the recipe.
1 1/2 c. sugar
1 c. butter melted and cooled butter
4 c. flour
1 T. vanilla
2 T. anise seed (optional)
Beat eggs till frothy. Gradually add sugar, beat until fluffy. Add melted butter. Then add the flour 1 cup at a time. Add vanilla and anise seed if desired.
Preheat pazzelli iron. Place 1 oz. batter in the center of each cookie press, close and hold tightly closed for about 1 minute, give or take 10 seconds. Cool on paper towels or a cookie rack.