Pizzele

12 eggs (yes, one dozen!!)

3 cups of sugar

1 ½ cups of oil (I use vegetable oil, you can replace with melted shortening for this recipe, although I have never tried that)

Flavouring: 6 tablespoons of Fresh Lemon Juice + Grated Rinds of 4 Lemons

4 cups of flour

½ teaspoon of baking powder

Beat eggs and slowly add sugar.
Add oil and flavouring and beat until blended smooth.
Add flour a little at a time and mix well (you will need to put in some muscle to stir, I usually stir everything by hand).
Add baking powder.
Chill dough for 2 hours, or for up to a week to allow flavours to really set in.
When baking, ensure fully cooled before stacking the cookies or they will steam each other and become soft. If you forget and find them soft (which is what I did), spread out on a cooling rack for a few hours and they will crunch back up.
Store cookies in a metal container or foil to keep crispy, storing in plastic will cause the cookies to soften.