| 1 | Yield: about 40 pizzelle cookies preheat the pizzelle for 10 to 15 minutes while preparing the batter. |
| 2 | Beat the eggs until frothy. |
| 3 | Gradually add the sugar while continuing to beat. |
| 4 | Beat until the sugar is dissolved and the batter is smooth. |
| 5 | Add the melted butter and vanilla. |
| 6 | Sift the flour with the baking powder and add it to the egg mixture. |
| 7 | Blend until smooth. |
| 8 | Batter will be thick and sticky. |
| 9 | Drop a heaping tablespoon of batter in the center of the preheated pizzelle iron and bake until lightly browned. |
| 10 | Repeat. |
| 11 | Discard the first and second pizzelles |
