1. Plug in your pizzelle maker and get her heated up!
2. Grab a big bowl and add your wet ingredients: 6 eggs, 2 sticks melted unsalted butter, and 2 tablespoons liquid anise (or vanilla extract). Whisk to combine.
3. Add 3 ½ cups flour, 4 teaspoons baking powder, and 1 ⅓ cups sugar to the bowl and stir to combine. Your batter should be thick and sticky!
4. Per the instructions of your pizzelle maker, make sure it is fully heated and ready to go. Place a spoonful of batter onto each pizzelle form and get started. You can decide how dark you want to make them, playing with the perfect timing on your pizzelle maker as you go along! This is part of the fun.
5. Have a tray ready to place your pizzelle on as they come off the maker. It’s important that they cool and harden on a flat surface.
6. Your pizzelle are not complete until they have been sprinkled with confectioner’s sugar. It truly takes them to their final destination (AKA your mouth).
7. Grab your favorite cookie tin (because you have so many) and store your pizzelle safely inside. If you don’t have a cookie tin, a plethora of other airtight things work here: bags, boxes, your purse, whatever.
   

Do not sleep on making ice cream sandwiches out of your pizzelle—they are perfection!

Enjoy!

For information on how to store your cookies, head to Grossy’s Guide to Holiday Cookies.