Pizzle Italian cookies

Five-Spice Scented Pizelle

Makes about 4 ½ dozen cookies

6 eggs

1½ cups sugar

1 cup butter, melted and cooled

2 Tbs. vanilla extract

3 cups flour

1 tsp. baking powder

1 tsp. salt

2 Tbs. five-spice powder

Using a stand mixer fitted with a whisk attachment, beat eggs until well mixed.  Add the sugar, and then beat on high speed until foamy.  Add the melted butter and vanilla extract and whisk to incorporate.  In a separate bowl stir together flour, baking powder, salt, and five-spice powder until well-mixed.  Add flour mixture to eggs and mix together.

Turn on the pizelle iron and lightly brush with oil.  When iron is hot, put 1 Tbs. batter on each circle and bake according to manufacturer’s directions.  When done, turn out and cool completely on a wire rack before storing in an air-tight container.

Note: To shape ice cream cups, tuck pizelle into small ramekins immediately upon removal from iron.  The pizelle harden extremely quickly.