I was intrigued with not only your recipe, but the photos. I have made pizzelle for years with my Godmother's recipe. There is no way you could get a semi-solid scoop of that. Aunt Del's recipe comes out like a rather thick waffle batter, spreads nicely and makes a nice delicate (but not too delicate) cookie. Hers is an oil recipe, so I think I will have to give yours a try (but for heaven's sake don't tell my Aunt Del!)

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