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| Thin, crisp cookies called pizzelle can be transformed into irresistible ice cream sandwiches or |
| 8 Tbs. (1 stick) unsalted butter, melted, plus |
| 1 tsp. finely grated lemon zest |
| 1 3/4 cups all-purpose flour |
| In a mixing bowl, whisk together the eggs and sugar until light yellow and thick ribbons fall from the |
| whisk, 2 to 3 minutes. Add the 8 Tbs. melted butter, the vanilla and lemon zest and whisk until |
| Over a sheet of waxed paper, sift together the flour and baking powder. Fold the flour mixture into |
| the egg mixture in two additions, folding each addition just until blended. |
| Heat a pizzelle maker according to the manufacturer’s instructions. Brush lightly with butter and |
| spoon about 1 Tbs. of the batter onto the pizzelle maker. If any batter oozes out, cut it off |
| immediately. Cook according to the manufacturer’s instructions until golden brown. Transfer the |
| pizzelle to a wire rack and let cool. Repeat with the remaining batter. Makes about 25 pizzelle. |
| info@barringtonsoftware.com |
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Barrington
Software Incorporated