Italian Pizzelles

• 1-3/4 cup Flour
• 2 teaspoons Baking Powder
• 3 whole Eggs
• 3/4 cups Sugar
• 1/2 cups Unsalted Butter, melted
• 1/2 Tablespoons Vanilla Extract
• 1/2 Tablespoons Anise Extract

1. Preheat the pizzelle press.
2. In a small bowl, stir together flour and baking powder. Place eggs and sugar in a medium bowl and mix together on medium speed for 1 minute, until thickened. On low speed, add the melted butter and the extracts in a steady stream. Mix until combined. Add the flour mixture and mix just until combined (about 10-15 seconds)-do not overmix.
3. If necessary, lightly grease the top and bottom girds of the pizzelle press. Use a 1 Tablespoon cookie scoop (or spoon) to drop dough onto one of the grids and then the other. (Dough should be dropped just slightly above center.) Close and lock the lid (you will need to press down to do this.) Bake 1 to 2 minutes or according to manufacturer's directions.
4. Pizzelle is cooked when it is very lightly browned. Cookie will still be soft and pliable.
5. Remove pizzelle from the press using a heat-safe plastic spatula and place on a cooling rack to cool completely.
6. Additionally:
7. Warm pizzelles may be wrapped around a thick dowel to form cannoli shells or wrapped around a waffle cone form.
8. Cooled pizzelles maybe be dusted with powdered sugar before serving, if desired.

flour, baking powder, eggs, sugar, unsalted butter, vanilla, anise extract

Taken from tastykitchen.com/recipes/desserts/italian-pizzelles-2/ (may not work)