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ITALIAN PIZZELLE 
3 eggs, beaten
3/4 c. sugar
3/4 c. butter, melted
1 1/2 to 2 c. flour
1 tsp. baking powder
2 tsp. vanilla
1 tsp. anise seed or extract

Add and beat ingredients together in order listed. Use the smaller amount of flour for thinner pizzelle. Drop by rounded spoonful into center of pizzelle iron. Close lid and allow to cook, approximately 60 seconds. Remove with fork. Allow to cool on wire racks or towels. While hot, they may be rolled into cylinder or shaped into cones. Dust with powdered sugar, if desired. Store in airtight containers.

VARIATIONS:

LEMON PIZZELLE: Omit vanilla and anise. Add 2 teaspoons lemon extract and 1 tablespoon grated lemon peel to basic recipe.

NUT PIZZELLE: Add 1 1/2 cups very finely chopped or ground nuts to basic recipe.

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