A wonderful sister-in-law bought me a pizzelle maker many years ago.  She is Italian, and I know she likes this cookie, (her kids call me Auntie Cookie) go figure!

Here I am sharing the plain recipe and my chocolate version, take your pick, both are delicious.

Plain Pizzelles                   Yield:about 30 cookies

2 eggs

2 tsp Baking Powder

1 tsp vanilla

1 3/4 cups flour

1/2 cup margarine, melted

3/4 cup sugar

1.) In a bowl, mix all of the ingredients together.  You will get a thick dough.  preheat your pizzelle iron and spray the plates with non stick spray. 

2.) Place about one teaspoon of dough on the center of the iron plate. My iron makes two pizzelles at a time, so I place a scoop in the middle of each plate.  A melon baller makes the perfect scoop! Than place the top of the iron down and let steam for 30 seconds or so.

3.) You repeat the process until you use up the dough.  The tricky part is removing the cookie while it is still hot.  You can use a tongs to help. I place the warm cookie on a cooling rack to finish cooling, than shake on the powdered sugar.

These keep for up to one week at room temperature in an air tight container.

To make chocolate pizzelles: Add in 1/2 cup cocoa powder to the above recipe.  You want to reduce the flour amount to 1 1/4 cups.  Have fun playing with flavors--pepermint extract with the chocolate is great.

 Or, you could add in almond extract instead of vanilla to the plain recipe. Maybe a little ground anise? My daughter wants to add in instant espresso and see what happens...Anything goes! How bad could it be?