A thin traditional vanilla or anise flavoredItalian cookie made with a pizzelle iron.
Recipe: Basic Wafers – Pizzelles
1 cup butter or margarine4 cups all-purpose flour
Melt the butter and set aide to cool toroom temperature.
Sift the flour and baking powder together,set aside.
Beat the eggs, adding the sugar gradually,beating until smooth. Add the cooled butter and extract. Blendthe flour mixture into egg mixture until smooth. Dough will besticky enough to be dropped by spoon.
Heat a pizzelle or other wafer iron fortwo or three minutes; if it’s the
4 teaspoons baking powder6 large eggs
2 cups granulated sugar
4 teaspoons vanilla or anise extractMelted butter for brushing on pizzelleirons
kind that you sit on a stove burner, heat each side for two minutes.
Brush a little melted butter on the insideof the irons, and spoon an appropriate amount of batter intothe irons. You’ll need to experiment to get the exact amountand placement right. (Roughly, a 5-inch pizzelle iron uses abouta heaping teaspoon of batter.)
Bake until golden, and be aware that thewafers will continue to brown a bit after they come out of theirons.
Cool on a wire racks until crispy or rollinto tubes or cones while hot and flexible.
Makes about 60 pizzelles, depending onthe size of the iron.
Tip: They make excellent ice cream sandwiches.
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