Classic Pizzelle aka Waffle Cookie

Ingredients:

3 large eggs
3/4 cup (149g) sugar
3/8 teaspoon salt
1 teaspoon vanilla
1 3/4 cups (206g) Flour
2 teaspoons baking powder
1/2 cup (8 tablespoons, 113g) melted butter

Instructions:

Beat the eggs, sugar, salt, and vanilla until well combined.

Stir in the flour and baking powder, mixing until smooth. Add the melted butter, again mixing until smooth; the batter will be thick and soft.

Heat your pizzelle iron. Grease it as directed in the manufacturer's instructions. As the iron heats, the batter will stiffen.

Cook the pizzelle according to the instructions that came with your iron. In general, they'll take between 45 seconds and 2 1/2 minutes to brown.

Remove the pizzelle from the iron, and cool on a rack. If desired, use a pair of scissors to trim any ragged edges. Dust cooled pizzelle with confectioners' sugar, if desired.

Image Source: King Arthur

TIP: To grease your pizzelle iron, dip a paper towel in vegetable oil, and wipe it all over the iron's interior plates. This helps avoid the sticky residue you may get from spraying the iron with non-stick spray.

TIP: Flavor to taste: classic pizzelle are often flavored with anise extract or anise seed. Butter-rum, lemon, or rum flavors are also delicious. Simply add extract to the batter to taste. Start with 1/4 teaspoon; amounts will vary a lot, depending on the strength of the extract you choose.

NOTE: I like to use a teaspoon cookie scoop (a tablespoon scoop, for standard-size). It makes nice, round balls, a head start towards making nice, round pizzelle. Dipping the scoop in water each time you scoop ensures the dough won’t stick.

TIP: To make mini-pizzelle, you need a ball of dough about the size of a small shelled chestnut: a generous 2 teaspoons, to put it in more precise, measuring-spoon terms.

TIP: Quickly drop the balls just a tiny bit back from the center of each circle on the iron. When you lower the cover, it pushes the dough balls forward just slightly, centering them within the circles.

NOTE: Have pizzelle with ragged edges. NO PROBLEM. Use a pair of kitchen scissors to trim the edges.

Adapted from: KingAurthur