Ingredients
1/2 cup butter
2/3 cup sugar
3 eggs
1 3/4 cup flour
1 tsp. vanilla
1 tsp. baking powder
1 oz. anise extract
pinch of salt
Preparation
Lightly coat pizzelle iron with cooking spray and preheat.
Cream butter and sugar. Add eggs and mix until smooth. Add flour, baking powder and salt. Texture should be similar to a drop cookie dough. Mix in vanilla and anise.
Drop by spoonfulls onto center of iron. Close lid and clip handles together. Allow to cook until steaming stops - about 30 seconds. Remove with fork. Allow to cool on wire rack or towels. Sprinkle with confectioners sugar if desired. While still warm, cookie may be rolled into cylander or cone.
