I had my Mother's recipe for her pizzelles which came out always thin and crisp. When she passed I was given her pizzelle iron. I attempted a couple of times trying to make them using her exact recipe and they never came out the way hers use to come out. I found your recipe and compared it with my Mother's recipe and it was almost exact. I made your pizzelles and was amazed at how wonderful they came out. I only have one slight problem which is, I used pure imitation anise and put in a teaspoon and the flavor was not as strong as when my mother put a teaspoon into her recipe. I want to say she used oil of anise. I also went out and bought some anise seeds and was wondering if you would be kind enough to give me an idea of how much I should put into your recipe. Also, if I am able to find oil of anise (I believe she use to buy it in the pharmacy department of a drug store), how much should I use of that as I am sure it it much more potent than the pure imitation anise. Thank you in advance for your response.

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