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6 eggs
3 1/2 c. flour
1 1/2 c. sugar
1 c. cool melted butter
4 tsp. baking powder
2 tbsp. anise extract

Preheat pizzelle griddle. Beat eggs, add sugar gradually and beat well. Add butter and anise. Sift flour and baking powder and add to creamed mixture. Dough will be very sticky. Drop by tablespoonfuls onto pizzelle griddle sprayed with Pam. Cook until steam stops and cookies are a rich golden color. Cool on wire racks and store in air-tight container. Makes five dozen.
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