Ingredients

• 3 each large eggs
• 150 grams granulated sugar
• 113 grams unsalted butter melted then cooled
• 1 tsp vanilla
• ½ tsp Extract flavor of choice
• 1 ½ tsp baking powder
• ½ tsp Kosher salt
• 1 tsp grated lemon zest
• 200 grams all purpose flour

Directions

• 1. Collect all ingredients and read all the directions.
• 2. In mixer beat eggs and sugar until pale and thicken.
• 3. Add in cooled melted butter, extracts, baking powder, salt and zest. Then when combined add flour slowly to mix well.
• 4. Let sit at room temperature for at least one hour. Then follow Pizzelle manufacturer’s instructions. Generally, preheat maker, spray with oil and spoon 2 tbsp of batter into each bottom well, close and check after thirty seconds to one minute for doneness.
• 5. Cool flat or quickly shape to fill. Dust with powdered sugar and Enjoy!!

Notes

• 1. For Char Cookie tray I use 1 tsp vanilla and ½ tsp of peppermint extract.
• 2. I omit lemon zest when using peppermint extract.
• 3. For sprinkled Pizzelles I leave for 1 hour at room temperature then portion balls onto cookie sheet and chill for another hour. I roll in sprinkles before putting into machines.

Photos