LEMON PIZZELLES

2 eggs
1/2 cup granulated sugar
1/2 cup (1 stick) butter, melted and cooled
Pinch salt
2 teaspoons vanilla extract
1 teaspoon lemon extract
3/4 cup all-purpose flour
Vegetable oil

In a medium bowl, beat eggs and sugar together until thick and pale yellow. Beat in butter, salt and vanilla and lemon extracts. Slowly add flour, stirring just until flour is incorporated. Do not overmix. Let batter rest 15 minutes.

While batter is resting, heat pizzelle iron. Brush pizzelle iron with a small amount of vegetable oil.

TO COOK PIZZELLES:
Place about 1 tablespoon of batter just above center of each pizzelle plate. Close cover and cook 40 seconds to 2 minutes (according to manufacturer's instructions), or until golden in color.

With a fork, tongs or small spatula remove cooked pizzelle to wire rack and let cool, or if desired, form into desired shapes (tubes, cups or cones); cool. Repeat with remaining batter.

Makes about 16 (4-inch) pizzelles
Source: Kelly Brant, Arkansas Democrat-Gazette, December 7, 2005