2 dozen eggs
1 lb. melted butter (cooled)
4 c. sugar
10 c. flour
4 tsp. vanilla
1 tsp. baking powder

Beat eggs well, at least 10 minutes. Gradually add sugar, butter and vanilla. Eggs and some sugar can be beaten in mixer but then transferred to larger bowl. Half a recipe fits in large mixer bowl.

Add flour and baking powder 1 cup at a time. Dough should be soft enough to "spoon" into pizzelle maker with spoon and butter knife. Can be light and soft or darker and crisper. Cool on rack before storing in airtight containers.