Hi June,

You're so right, those first pizzelles off the iron usually go right into my 'reject stack' which around here just means 'eat these first'. It's also amazing how fast these go from just right to almost burnt if you turn away from the iron for a minute. Aunt Angie in her video mentioned chilling the dough before using but I've made both right after mixing and after chilling the dough first and the results seem to be the same. I think chilling it does make for easier dropping/scooping. I use either a 1 tablepoon scoop or a spoon.

Happy Baking!

Betsy