Pizelle are a holiday tradition at my house.
1 cup sweet cream butter (2 sticks - 1/2 pound)
6 large eggs (room temp)
2 1/2 cups flour
1 cup sugar
1/2 tsp Anise Oil (not extract)
2 tsp baking powder
Cream the butter and sugar. Add the eggs one at a time until creamy.
Add the oil of anise and mix well.
Sift flour and baking powder together. Add the dry mix to the cream mix in small amounts until all incorporated into a soft batter.
Heat the Pizelle Iron until the red light goes off. Spray with PAM on both sides of iron (or oil with canola or vegetable oil with paper towel.) Place a healthy teaspoonful of batter in the center portion of each side of the iron. Let batter sit for about 5 or 10 seconds to warm up and then gently close the lid and squeeze to compress. Batter will spread out to the edges of the iron. You may need to experiment to find just the right amount of batter to place on the iron. Keep lid closed until red light goes out. Then you may peak if you must but you can smell them when they are just right and lightly golden brown. Open lid, remove with large spatula and cool on wire rack or on waxed paper. You may also mold still warm pizelle over custard cups to make small dishes to fill with ice cream or roll them on dowels or cone forms to make pirouettes, cannoli or ice cream cones.
Traditional Italian anise pizelle can also be made in other flavors but we prefer the anise ones with a glass of red wine or a cup of strong coffee.