Pizzelle

Here is a recipe for homemade pizzelles. They are a thin, traditional Italian cookie that is typically served through the holidays. This recipe makes approximately 16 to 18 cookies:

-  2 large eggs

-  1/2 cup granulated sugar

-  1/3 cup melted butter

-  1 teaspoon anise extract

-  1 teaspoon vanilla extract

-  1 cup and 3 tablespoons all-purpose flour

-  1 1/4 teaspoon baking powder

-  powdered sugar (optional decorative dusting)

In a medium bowl, beat or whisk eggs and sugar until light and fluffy.  Stir in melted (and cooled) butter, vanilla extract, and anise extract.  In a separate, small bowl, mix together flour and baking powder.  Combine flour mixture into the wet mixture.  The dough will be sticky and that's ok.

Preheat pizzelle iron according to the manufacturer's instructions.  Set your darkness on the iron to your liking (if you have this option).  Scoop batter onto the iron by the spoonful into the center of the cookie imprint and close.  Cook until light on iron indicates that it's done.  If you don't have the light indicator, cook for approximately 1 minute or until steam stops coming out.  Remove from iron and let cool and then sprinkle with powdered sugar.  Don't worry If batter runs outside of imprint, it can be trimmed once you remove the cookie from the iron.  Serve and enjoy!  Maga, manga!  

Store leftover cookies in an air tight container at room temperature.  

*Double or triple the recipe if you want to make more.

**If you want to make cannoli's, wrap each cookie with a slender wooden dowel while warm and let cool. Stuff with softened ice cream or a ricotta sweet blend.