Here is another traditional Italian dessert. My mom used to make several batches of these each year around the holidays. I still remember her original pizzelle iron -- it lasted about 20 years (maybe more). It has since been replaced with a non-stick version, which makes the process much easier. If you would like some variety in the recipe, add about 1/2 cup finely chopped walnuts to the batter.
6 eggs
3 ½ cups flour
1 ½ cups sugar
1 cup butter, melted and cooled
4 tsp. baking powder
2 Tbsp. vanilla or anise
½ cup finely chopped walnuts or pecans (optional)
Beat eggs, adding sugar gradually, until mixture is smooth. Add melted butter and flavoring. Stir in flour and baking powder by hand. The batter will be sticky, but will be able to be dropped by spoon. Drop dough by teaspoonful onto the center of your heated pizzelle iron. Cook until golden brown. Makes about 5 dozen cookies.
