I love pizzelles. I actually somehow ended up with four irons (the four at once mini one like in the pic, a regular two at a time one, one that makes really big ones perfect to roll into cones and a traditional over the fire iron that we using camping once in a while. Don't ask how I got so many, I'm still trying to figure that out myself). I got the recipe from my great grandma's, who I think got it from a friend. My favorite flavor are butter-rum or pumpkin spice, but my family really likes the almond ones and I usually have to make them for every holiday. Never thought of using a scope or a tuna can. I gotta try those. So far I've been picking off the rough egdes or just leaving them. To get the right amount onto the iron I use a large syringe with no needle on it and cut the tip a bit wider. I've never been able to just eyeball them so having something that measures out the amount helps. That's why I like the tablespoon cookie scoop - it's just the right size for the perfect pizzelle! and those scissors to trim the ragged edges really help, too - PJH

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