Anise Pizzelle Waffle Cookies

What you need

• 170 g (12 tbsp (1 1/2 sticks)) unsalted butter
• 4 large eggs, at room temperature
• 165 g (3/4 cup plus 1 tbsp) granulated sugar
• 2 tsp anise extract
• 1 tsp vanilla extract
• 220 g (1 3/4 cups) all-purpose flour, spooned into the cup and levelled
• 2 tsp baking powder
• 1 pinch salt
• powdered sugar, for dusting, optional

Method

Restated from the original video

1. 1

   Heat the pizzelle iron according to its manual.

2. 2

   Melt the butter and let it cool for 5 min so it is warm, not hot.

3. 3

   Beat the eggs and sugar with a mixer until pale yellow and thick, at least 3 min.

4. 4

   Beat in the melted butter, anise extract and vanilla extract.

5. 5

   Whisk the flour, baking powder and salt together, then sift them over the egg mixture.

6. 6

   Fold the flour in with a spatula in two additions, stopping when no dry flour is visible. The batter is thick and spoonable.

7. 7

   Grease the iron lightly if the manual says to. Drop a heaping tablespoon of batter onto each plate, just behind the centre, and close the lid.

8. 8

   Cook until golden, 60-90 sec, depending on the iron. The first pair shows how much batter and time suit your iron.

9. 9

   Lift the pizzelle off with a spatula and lay them in a single layer on a wire rack. They crisp as they cool.

10. 10

    Repeat with the remaining batter. Once cool, snap off the ragged edges.

11. 11

    Dust with powdered sugar if you like. Store airtight at room temperature for several days.

Imported from cookingwithmammac.com. Recipe Grab pulled out what you need to cook it; the video stays where its author put it.