Italian Pizzelles

Beat eggs and sugar.

Add cooled butter, and vanilla extract.

Sift flour and baking powder and add to the egg mixture.

The batter will have dough-like consistency. 1-inch round balls can be formed, if it is stiff enough.

Place dough onto the middle of the grids, using a tablespoon if yours is a little more batter-like, or place by hand 1-inch dough balls.

Press down the lid of the Pizzelle press and wait a minute or two. You can check it to see if it is slightly browned; you don’t want it to be too dark. Once they are finished cooking, gently lift off to cool with a fork, and place onto a cooling rack.

Makes approximately 60 cookies.