PIZZELLES COOKIES

Preparation time: 5 minutes

Yield: 2-dozen cookies

2-cups whole-wheat pastry flour

½-cup agave nectar

2-cups water

optional: 1-teasepoon vanilla, nutmeg, cinnamon, ground anise seed, ground fennel seed, or ½-cup coco powder

Blenderize all the ingredients.  Drop 1-tablespoon of batter on a sprayed pizzelle maker.  Open after 2 minutes and remove. 

The cookies can be placed on a form when still warm and flexible to make cones or dishes.

Note:  If in a tropical high humidity climate, place in a dehydrator for 15 minutes to return the pizzelles to their original crispness.