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PIZZELLE (ITALIAN COOKIES) 
4 eggs
1 cup sugar
1 cup butter (1/2 lb.)
1/4 tsp. salt
2 cups flour
1 tsp. baking powder
1 tsp. anise (vanilla or cardamon)

Beat eggs, add sugar gradually. Beat until smooth. Add cooled melted butter and flavoring. You may use other flavorings as variations. Anisette liqueur may be used in place of the anise extract. Strega may be added, Amaretto, vanilla rum, brandy or whiskey, etc. When using liqueurs for flavoring, add slightly more than when using extract. Since the pizzelle are thin, most of the alcohol will evaporate. (Did you know there is alcohol in most flavoring extracts?)

Stir in flour and baking powder; mix with egg mixture. Batter will be sticky.

Spray a pizzelle mold with non-stick spray or brush lightly with oil. Drop by heaping teaspoons onto preheated heated and well-seasoned mold and close. Return pizzelle mold to electric stove. Use 2nd highest heat setting for 20 seconds on each side.

When pizzelle is baked, remove from iron (use a toothpick if needed). Cool on wire rack and store in an airtight container until use within a few days or freeze for longer storage.

Note: This same recipe may be used with a Swedish Krumkake iron, which is similar.
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