Pizzelles

1. In a medium bowl, whisk together the dry ingredients and set aside.
2. In a large bowl, combine the sugar and cooled butter. Whisk until well blended and creamy.
3. Add the eggs, one at a time, whisking vigorously after each addition, until the mixture is smooth and slightly airy.
4. Stir in the vanilla extract, lemon extract, and lemon zest until fully incorporated.
5. Gradually add the dry ingredients to the wet ingredients, mixing well until a smooth batter forms.
6. Let the batter rest while preheating your pizzelle maker.
7. Once preheated, lightly spray the pizzelle maker with cooking spray. Spoon about 1 tablespoon (or less) of batter onto each cookie pattern on the griddle. *See notes for pizzelle-making tips.
8. Cook until the pizzelles are slightly golden brown, then remove them with a spatula and place them on a cooling rack. Repeat with the remaining batter.
9. If desired, dust the cooled cookies with icing sugar before serving.

Pizzelle making tips

All pizzelle makers are different.  See instruction manual.  Rule of thumb: the less batter, the crispier and the thicker the batter, the softer the pizzelles will be.  You may have to play around with the amount to get it just right.  Typically, a two pizzelle maker takes about 45 seconds and a 4 small pizzelle maker takes about 1 minute and 30 seconds to cook.

Storing

Once fully cooled, pizzelles can be stored in an airtight container. They will stay fresh for up to one week at room temperature.

Variations

Pizzelles can be made in a variety of flavours, including anise, almond, orange, lemon, or vanilla. For the classic vanilla flavour, simply omit the lemon from the recipe. For traditional anise, almond, or orange flavours, reduce the vanilla extract to 2 teaspoons, omit the lemon, and add 1 to 2 teaspoons of your chosen extract – anise, almond, or orange – depending on your preference.