YIELD: approximately 3 dozen    PREP: 10 minutes    COOK: 45 minutes    TOTAL: 1 hour

INGREDIENTS:

6 eggs

1 cup butter, melted

1½ cups sugar

Pinch of salt

1 teaspoon anise extract

1 teaspoon vanilla extract

3½ cups all-purpose flour
DIRECTIONS:

1. Beat the eggs on medium speed until pale and thick.
2. Add the melted butter and mix until thoroughly combined. With the mixer still running, add the sugar and mix until combined.
3. Add the extracts and continue to mix.
4. Reduce the speed to low and gradually add the flour, mixing until combined.
5. Preheat the pizzelle iron according to the manufacturer’s directions. When ready, drop batter by heaping tablespoon onto iron, close, and hold closed for as long as the manufacturer states.
6. When ready, open iron and remove pizzelle with a rubber spatula. Repeat until all batter is used.
Storing: Pizzelle can be stored in either an airtight container or cookie tin. I can’t tell you how long they last because I have never heard of pizzelle going bad!

Enjoy!

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March 27, 2017