Classic Pizzelle

Today I baked pizzelles for Christmas. My mom's favorite.  I never get the 60 that the recipe says I should get though. I did a little research on the internet and found out most pizzelle irons make 3 in. cookies, mine makes 4 in. that must be the reason. I think I put too much batter on each one too. There must be a technique to this. Oh well practice makes perfect, but gosh I'm gonna have to get a couple chickens if I keep this up!

Classic Pizzelle

6 eggs
3 1/2 c. flour
1 1/2 c. sugar
2 Tbls. vanilla essence or a drop of anise oil
1 c. butter
2 tsp. baking powder

Melt butter on a low heat in a small sauce pan. Beat eggs in a large bowl and add vanilla essence (or drop of anise oil). Add sugar to the egg mixture and beat well. After butter has melted, allow to cool slightly and then add to egg and sugar mixture. Sift in flour and baking powder into the wet mixture, stirring well to ensure all flour is completely mixed. The batter will be stiff. Bake using pizzelle iron. Full batch will make about 60 cookies

On to the Ginger snaps now!