My son Neal has discovered his favorite cookie. He calls these "the best bits of wafflery ever conceived". Pizzelles are a traditional Italian cookie and this recipe comes straight from my daughter-in-law, Kourtney. It is a recipe that she got from her mother, Jana Salvatori. Kudos to you both! (Special equipment is needed: a pizzelle press. I got mine at Plates and Palates in Bountiful.)
2 cups sugar
1 cup butter or margarine melted, or oil
2 teaspoons vanilla extract
1 teaspoon anise extract
7 cups flour
4 tablespoons baking powder
powdered sugar for sprinkling
Plug in pizzelle press to preheat. Beat eggs and sugar together. Add cooled, melted butter and extracts. Stir together flour and baking powder. Add to egg mixture and beat well. Place a rounded tablespoon of dough on hot press for each cookie, close lid and cook for 30 seconds or until pizzelle is golden brown. (Each press will be different and you will need to calibrate the length of time needed to produce perfectly cooked pizzelles.) Remove cookies from press and sprinkle with powdered sugar then place on a cooling rack. Store in an airtight container.
Hints: The flavor can be changed by substituting almond flavoring for the vanilla and anise. I use butter only but Kourtney tells me that a mixture of margarine and oil works fine, too. Getting used to the press is half the battle. Knowing just how much dough to use and just how long to leave them in takes a few trials. We love to serve these with ice cream for dessert.
Neal tries to tell people that he is not a "golden child" in our family but I want to go on record asserting that he is indeed a golden child and one of the best people ever! I am so proud of him and so thankful for who he is and who he is becoming. Love you Neal!