3 large eggs
1 cup sugar
2 teaspoons vanilla
1/2 cup butter, melted and cooled
2 cups flour
2 teaspoons baking powder
Preheat pizzelle iron as directed by the manufacturer.
In an electric mixer, beat the eggs and sugar. Add the butter and vanilla. On low speed, gradually add flour and baking powder to make a sticky dough.
Drop dough from a teaspoon onto the hot iron.
Close the cover of pizzelle iron and bake for 30 to 45 seconds, or until nicely browned.
Using two forks, remove the hot wafer from the iron and place the pizzelle flat on a parchment-lined cookie sheet. Be sure to lay the hot pizzelles in a single layer on the cookie sheet. When they are completely cool, you can stack them. Dust with confectioner's sugar. Makes about 30 pizzelles
Chocolate Pizzelles
1 3/4 cups all-purpose flour
1 cup granulated sugar
1 Tbsp. vanilla extract
1/4 cup cocoa powder
1/2 cup butter
1/2 tsp. baking powder
Melt butter. In a large mixing bowl mix eggs and vanilla. In a separate
mixing bowl sift the flour, sugar, baking powder, and cocoa together.
Once the butter has melted, allow it to cool then add to the egg
mixture; beat together. Add the sifted flour mixture and mix well. Bake in
pizzelle iron using manufacturers instructions.
NOTE: These cookies may take up to 15 seconds longer to
bake than the plain batter. Because irons do vary, be sure to test and
adjust your baking time accordingly, but take care not to over cook!
