By Doug Krency, Krency’s Bakery

Yield: 36 to 40 pizzelles

Ingredients:

1 3/4 cups all-purpose flour
2 teaspoons baking powder
3 large eggs
3/4 cup granulated sugar
1/2 cup unsalted butter, melted
1 tablespoon vanilla extract

Directions:

1. Preheat pizzelle press.

2. Combine flour and baking powder in a small bowl. Reserve.

3. Mix eggs and sugar in a medium bowl, using a hand mixer on low speed, until thickened. Add melted butter and vanilla in a steady stream, until combined. Add flour mixture, and mix by hand, until just combined.

4. Brush pizzelle press lightly with flavorless vegetable oil or melted vegetable shortening. Spoon 1 1/2 to 2 teaspoons of dough into each patterned cookie grid. Close lid.

5. Remove pizzelle from press using a heatproof, plastic spatula. The pizzelles should be a light, golden color.

Krency’s Bakery, 990 Jefferson Ave., Washington. 724.222.6690.