3 large eggs              3 tsp. vanilla
6 Tbl honey              ½ tsp. lemon juice
¼ c. + 2 Tbl. oil        1 ½ c. all purpose flour

Combine all ingredients thoroughly in bowl.  Drop rounded tablespoonfuls onto preheated pizelle iron.  When golden brown, remove and either shape immediately and allow to cool or lay flat on cooling rack.  When completely cooled, store in airtight container.

Makes about 20 large cookies.
 

ORIGINAL RECIPE FROM
 Di Vecchio, J. A. (ed.) (1992) Italian Cook Book: from
        antipasto to zabaglione.  Sunset Publishing Company:
        Menlo Park, California; p. 109.