Pizzelle

Makes about 4½ dozen

Everyone loves pizzelle, and this waffle-like cookie is made in a pizzelle iron. Chill the dough for several hours before rolling the balls in the sprinkles.

3½ cups unbleached, all-purpose flour
2 teaspoons baking powder
1/8 teaspoon salt
12 tablespoons (1½ sticks) unsalted butter, at room temperature
1 1/4 cups sugar
5 extra-large eggs, at room temperature
1 tablespoon vanilla extract
3 cups multicolored sugar sprinkles

1. In a medium bowl, sift the flour, baking powder and salt. Set aside.
2. In another bowl, beat the butter and sugar together with an electric mixer. Beat in the eggs, one at a time, until well blended. Add the vanilla extract. On low speed, add in the flour mixture, a little at a time, until well blended. The dough will be soft. Cover the bowl and chill the dough for at least 2 hours.
3. Heat a pizzelle iron according to the manufacturer’s directions. If it is not nonstick, spray it with a baking spray or lightly brush with vegetable oil. Pour the sugar sprinkles into a shallow dish.
4. Using teaspoons, scoop up a spoonful of the dough. Using the spoon as a guide, roll the dough in the sugar sprinkles, coating it well. Place the dough in the center of the form; if you have a 2-form or 4-form maker, roll the balls first before putting them on the form.
5. Close the lid and latch it for a count to 30. Lift the lid, remove the pizzelle with the edge of a fork and place them on cooling racks in single layers to cool completely. For darker-colored pizzelle, hold for a longer count. Continue making pizzelle until all the dough is used. The pizzelle should be thin and have a crisp texture.
6. When completely cool, wrap them in groups of 6 in plastic wrap and place them in airtight containers. Pizzelle can be made ahead and frozen for up to 3 months.

Note: You can make the dough in a food processor, combining the butter and sugar first, then eggs and vanilla, and last the flour mixture.

Variation: When just removed from the pizzelle form, the waffles can be rolled around cannoli forms, or pressed between two small custard cups to form shapes that can be filled with cream, custard or fruit. Scoop softened ice cream between two pizzelle to make delicious ice-cream sandwiches.