Pizzelles (Italian Cookie)

6 large eggs
2 cups sugar
1 cup (1/2 lb) melted butter
2 tsp. anise extract or 1 tsp. anise oil
1 tsp. anise seed
7 cups all purpose flour
4 T. baking powder

In bowl of mixer, beat the eggs and sugar until light and fluffy, about 2 minutes.

Add cooled butter, anise extract or oil, and the anise seed. Stir in the flour and baking powder. Beat the batter until well combined and a dough-like consistency.

Form the dough into 1” round balls.

Heat the pizzelle baker. Place 2 balls of dough on pizzelle baker, close lid and bake for 35-45 seconds, just until very light brown and crisp. Remove from baker, form into desired shape or leave as is. Continue with remaining dough. Makes about 75 cookies.

Various shapes:

Place a cooked and warmed pizzelle over a small glass to form a “bowl” of dough to fill with ice cream or berries.

Roll a cooked and warmed pizzelle into a tube to stuff with cream.

Roll a cooked and warmed pizzelle into a cone to fill with ice cream.

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