Thin, crisp Italian pizzelle cookies made in a pizzelle iron, flavored with vanilla or anise and dusted with powdered sugar.
3 large eggs, room temperature
¾ cup granulated sugar
½ cup unsalted butter, melted and cooled
1 tablespoon vanilla extract (or 1 teaspoon anise extract)
1¾ cups all-purpose flour
2 teaspoons baking powder
¼ teaspoon salt
2 tablespoons powdered sugar
Preheat the pizzelle iron according to the manufacturer and lightly grease it for the first batch.Whisk the eggs and sugar until smooth and slightly thick.Whisk in the cooled melted butter and vanilla or anise.Stir in the flour, baking powder, and salt until a thick, smooth batter forms.Drop 1 heaping tablespoon of batter slightly behind the center of each pattern. Close and cook 30 to 45 seconds, until steam stops and they are pale golden.Lift out with a fork or thin spatula and cool flat on a wire rack.Dust with powdered sugar before serving.
Cool the melted butter before mixing.
Use about 1 tablespoon batter per cookie.
Cool flat on a rack.
Store airtight.
Find it online: https://recipeshots.com/pizzelle-recipe/