|Sugar||1 1⁄2 Cup (24 tbs)|
|Butter||1 Cup (16 tbs), melted and cooled (2 Sticks)|
|Anise liqueur||1⁄2 Cup (8 tbs)|
|All purpose flour||3 1⁄2 Cup (56 tbs)|
|Baking powder||4 Teaspoon|
Beat eggs in large mixing bowl.
Gradually add sugar, mixing until smooth.
Stir in melted butter, liqueur and vanilla.
Sift flour and baking powder into another large bowl.
Add to egg mixture, blending with wooden spoon until smooth (dough will be sticky).
Heat pizzelle iron over medium-high heat.
Open iron and place 1 tablespoon batter in center.
Close iron, squeezing handles together.
When mixture stops sizzling, turn iron over and continue cooking until both sides of cookie are golden, checking frequently and turning iron as necessary, about 30 seconds on each side.
Transfer pizzelle to wire rack using spatula.
Repeat with remaining batter.
Let cool completely.
For variations, add 1 cup very finely chopped walnuts or pecans to batter.
For chocolate pizzelle: Sift 1/2 cup unsweetened cocoa powder, 1/2 cup sugar and additional 1/2 teaspoon baking powder with flour and baking powder and add to egg mixture, blending well.