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Title: Aunt Phillomena’s Pizzelle
Categories: Cookies, Snacks
Yield: 48 cookies

1 3/4 c (210 g) A-P flour; a little
- more if batter is too thin
2 ts (15 g) baking powder
1/2 tS (6 g) salt
3 lg Eggs
3/4 c (150 g) sugar
1/4 lb (113 g) butter, melted
1 ts (5 ml) vanilla
1/2 ts (2.5 ml) anise extract

Whisk together flour, baking powder and salt in a small
bowl. In a larger bowl, beat eggs and sugar until
blended and slightly fluffy, 3 to 5 minutes. Slowly add
cooled, melted butter, vanilla and anise and mix until
incorporated well. Mix in dry ingredients a cup or so at
a time, until batter is smooth but thick.

Using 2 spoons, one to scoop up the batter and the other
to ease it onto the iron, drop batter onto the center of
a well-heated pizzelle maker. For smaller, 3" pizzelles,
use a generous teaspoon of batter. For the 5", use about
a tablespoon.

Cook for 30 to 40 seconds, or until just lightly brown.
Gently remove to a rack or plate to cool.

By: Kim Severson

Yield: About 4 dozen

RECIPE FROM: https://cooking.nytimes.com

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