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Pizzelles

5 eggs
1 cup granulated sugar
1 Tbsp good vanilla
2 cups all-purpose flour
3/4 cup (1 - 1/2 sticks) butter, melted and cooled

In a large bowl, with a hand mixer or whisk, beat the eggs until combined, add the sugar and flavoring. Beat until light in color, about a minute with a hand mixer. Stir in flour and then stir in butter.

Preheat your pizzelle iron, spray with cooking spray if needed. Drop a heaping tablespoon of batter onto the iron (follow the instructions for your iron). They cook very quickly, cool on a rack for a flat pizzelle, or immediately roll around a dowel rod for a fancier pastry. I like to dip these in chocolate.

Store well packaged in plastic containers in the freezer for several months, or in a tupperware container when eating them fresh.

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A Note from Chefmom...
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I love pizzelles! I have always made the vanilla version for my family, we prefer them over the anise flavored.

Check out my Pizzelles, variations for different types and flavors. And yes, the butter makes a HUGE difference in the pizzelle.