Pizzelles

By mangia_g2

This is a half recipe. If your pizzelle maker is a two cookie mold you will end up with 7-9 dozen. If it's a 4 cookie mold you will end up with 12 dozen plus.

Ingredients

• 6 large eggs
• 1 3/4 cups sugar
• 1 cup butter, melted and cooled
• 2 oz extract (Most recipes call for 1 oz extract. You may need to experiment to find the amount that's right for you.)
• 1 1/2 lbs unbleached flour

Preparation

Step 1

Cream eggs and sugar in large mixer bowl. Add cooled butter and extract. Anise is the traditional extract but I've used others and they taste great. Mix well. Add flour in 1/2 cup increments, scraping the bowl as necessary. Mixture should be fairly thick. Set aside to rest. I usually leave mine in the fridge overnight. Take the dough out of the fridge to warm a bit while you preheat the pizzelle machine. I like to use two teaspoons - one to scoop and one to push onto the center of the cookie mold. My Mom likes to roll the dough into small balls and place each one on the center of the mold. Once the pizzelle maker is ready each cookie takes 7-10 seconds. Don't let them get too brown as they can burn pretty quickly. Be ready with a fork to remove the hot cookie onto a wire rack. I usually have two wire racks and a cookie sheet ready to hold the cooled cookies.