Pizzelles

Beat the eggs and sugar together until thick and pale. Add the cooled, melted butter and vanilla or anise. Sift if flour and baking powder and mix until smooth. Spoon heaping TBSP into center of mold, close lid and cook for 60 seconds or until light brown. Remove pizzelle with a fork and lay on flat surface to cool. These can also be removed when done and rolled immediatley into a cone shape, then cooled and filled with sweetened ricotta or whip cream.