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Author/Submitted by:
Servings: 40
Categories: Cookies / Desserts

6    Extra Large Eggs
1 1/4  c  Sugar
1  c  Butter Or Margarine, Melted
    -And Cooled
6  tb  Vanilla (This Is Correct)
3 1/2  c  Unbleached All-Purpose Flour
4  ts  Baking Powder

Yield: About 40 Pizzelle Cookies Preheat the pizzelle for 10 to 15 minutes while preparing the batter. Beat the eggs until frothy. Gradually add the sugar while continuing to beat. Beat until the sugar is dissolved and the batter is smooth. Add the melted butter and vanilla. Sift the flour with the baking powder and add it to the egg mixture. Blend until smooth. Batter will be thick and sticky. Drop a heaping Tablespoon of batter in the center of the preheated pizzelle iron and bake until lightly browned. Repeat. Discard the first and second pizzelles. From The Wellesley Cookie Exchange Cookbook by Susan Mahnke Peery Copyright 1986

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