Pizzelle

Christmas cookies: use vanilla or lemon extract if desired To make 4x's the amount use the following: 5 c flour, 2 Tbs baking powder, 8 eggs, pinch of salt, 2 c sugar, 4 tsp anise extract, 3 sticks unsalted butter (melted and cooled)

• Ready In: 5 mins
• Serves: 38
• Yields: 38 cookies

Ingredients

• 2 1⁄2 cups flour
• 1  tablespoon baking powder
• 4  eggs
• 1  pinch salt
• 1  cup sugar
• 2  teaspoons  anise extract (or more)
• 3⁄4 cup unsalted butter, melted and cooled

Directions

1. Preheat iron.
2. Mix dry ingredients. Whisk eggs and salt until foamy. Gradually whisk in sugar.
3. When smooth add extract, then the melted butter.
4. Fold in dry ingredients.
5. Using 2 teaspoons of batter per cookie, place in center of iron.
6. Bake for about 2 minutes.
7. Remove to rack and continue with the rest of the batter.
8. Stack between sheets of waxed paper in an airtight container for up to 1 week.