Philadelphia Main Line Classics

The Saturday Club | Nancy DiSabatino D’Angelo

6 eggs

1-3/4 cups sugar

1 cup butter, melted and cooled

2 tablespoons butter

3-1/2 cups flour

1 teaspoon vanilla

Pizzelle iron must be used. Beat eggs; add sugar gradually. Beat until smooth. Add butter and anise. Add flour and vanilla. Dough will be sticky enough to be dropped from a spoon. Drop 1 teaspoon of batter onto iron and press closed 30 seconds. Remove cookie and allow to dry on a flat surface. Pizzelles are best when thin and light. (They should not be golden brown.) Cookies taken off iron are very soft. Place on rack to cool and harden.

Variation: Spread favorite frosting on soft pizzelle and roll up.

Yield: 5 dozen

Notes: