Orange Rum Pizzelles

3 eggs, room temperature
1 cup sugar
1/2 cup butter or margarine, melted and cooled
2 tsp. rum
2 tsp. orange peel, finely grated
2 cups flour

In a large mixing bowl, beat the eggs and sugar.

Add the cooled butter or margarine a little at a time. Add the rum and grated orange peel.

Gradually add enough flour to make a very light dough, but the batter should be stiff enough to be dropped by spoon.

Drop one heaping teaspoon of batter on preheated pizzelle iron grid. Close iron and bake according to manufacturer's directions approximately 30-40 seconds depending on your preference for browning, or the consistency of the batter.

Source: Villaware

Pizzelle Bakers