Recipe: Pizzelle

Pizzelle
From: susie.illinois
Makes 14-15 (5 inch) wafers

10 tablespoons (1 stick plus 2 tablespoons) unsalted butter
2 1/4 cups white flour
1/4 teaspoon baking powder
2 large eggs
2/3 cup granulated sugar
2 teaspoons fresh lemon juice
finely grated zest of 1 very large lemon
1 teaspoon anise extract or 1 teaspoon vanilla extract your taste
flavorless vegetable oil for brushing over the pizzelle iron

Place butter in small sauce pan and warm over low heat until melted. Remove from the heat and set aside until cooled. Thoroughly stir together the flour and baking powder in a bowl.

Beat the eggs in a mixing bowl with an electric mixer on medium speed until frothy. Add sugar and lemon juice and continue beating until the mixture is light. Beat in lemon zest and anise extract. Add dry ingredients, beating lightly until the mixture is smooth. Lightly beat in the cooled butter until incorporated.

Lightly brush the interior surfaces of a seasoned pizzelle iron(see note) with vegetable oil, being sure to cover all the grooves and indentations. Heat the iron over medium high heat on one side and then the other. Continue heating the iron until a drop of water sizzles when sprinkled on the interior surfaces.

Remove iron from the heat and holding it over waxed paper, drop about 2 tablespoons batter onto the center of one side. Immediately close the iron and scrape off the batter that squeezes out the edges. Place the iron on the burner and bake, turning from one side to the other about every 20 seconds and opening the iron frequently to check the wafer for doneness. When it is light gold on both sides, quickly remove it from the iron, using tongs or a fork, and lay flat on a wire rack until cool. Repeat the process until all batter is used. (Wafers won't usually stick to the grooves of a properly seasoned iron, but if they are difficult to remove, very lightly brush the iron with a paper towel dipped in melted butter after each wafer)

Store the wafers in an airtight container for 3 to 4 days. Freeze for longer storage.

NOTE: Season a new pizzelle iron according to the manufacturers directions. If no directions are provided, generously coat the interior surfaces of the iron with flavorless vegetable oil and heat the iron directly over medium-high heat. Heat on one side for 10 minutes and then the other side for about 10 minutes. Let the iron cool to warm and then wipe off any excess oil.

ENJOY THESE COOKIES ARE THE GREATEST