Crisp, buttery pizzelle are quintessential Italian Christmas cookies. We've made them a bit more neutral with a splash of good quality vanilla, but you can always use the more traditional anise extract or seed if that's what you prefer.
In a large bowl or the bowl of a stand mixer, beat together the eggs, sugar, salt, and vanilla until well combined.
Stir in the flour and baking powder, mixing until smooth.
Add the melted butter, again mixing until smooth; the batter will be thick and soft.
Heat your pizzelle iron. Grease it as directed in the manufacturer's instructions. As the iron heats, the batter will stiffen.
Cook the pizzelle according to the instructions that came with your iron. In general, they'll take between 45 seconds and 2 1/2 minutes to brown.
Remove the pizzelle from the iron, and cool on a rack. If desired, use a pair of scissors to trim any ragged edges.
Dust cooled pizzelle with confectioners' sugar, if desired.
Pizelle are best eaten immediately, but leftovers can be stored for up to 1 week in an airtight container, or frozen for up to a 1 month.
Flavor to taste: Classic pizzelle and other Italian Christmas cookies are often flavored with anise extract or anise seed. Butter-rum, lemon, or rum flavors are also delicious. Simply add extract to the batter to taste. Start with 1/4 teaspoon; amounts will vary a lot, depending on the strength of the extract you choose.
