4 cups flour
4 teaspoons baking powder
1 3/4 cups sugar
6 large eggs, room temperature
1 cup butter, melted, cooled
3 teaspoons vanilla
1/2 teaspoon orange extract
Zest of 3 Meyer lemons
Mix flour and baking powder in a bowl.
Beat sugar and eggs with an electric mixer until well-blended, 1 to 2 minutes. Slowly drizzle in the melted butter with the mixer at medium speed. Add the extracts and zest.
With the mixer on low, add flour mixture 1/2 cup at a time. The batter should have a satin sheen to it, but be light and stiff. If the batter is too liquid, add more flour, a tablespoon at a time.
Preheat pizzelle maker. Spoon batter onto iron (about a tablespoon for each cookie). Close the iron. Cook 25 seconds to a minute, until the cookie is golden brown and releases from the iron easily. Carefully remove pizzelles to wire racks to cool.
4 cups flour
4 teaspoons baking powder
1 3/4 cups sugar
6 large eggs, room temperature
1 cup butter, melted, cooled
3 teaspoons vanilla
1/2 teaspoon orange extract
Zest of 3 Meyer lemons
Mix flour and baking powder in a bowl.
Beat sugar and eggs with an electric mixer until well-blended, 1 to 2 minutes. Slowly drizzle in the melted butter with the mixer at medium speed. Add the extracts and zest.
With the mixer on low, add flour mixture 1/2 cup at a time. The batter should have a satin sheen to it, but be light and stiff. If the batter is too liquid, add more flour, a tablespoon at a time.
Preheat pizzelle maker. Spoon batter onto iron (about a tablespoon for each cookie). Close the iron. Cook 25 seconds to a minute, until the cookie is golden brown and releases from the iron easily. Carefully remove pizzelles to wire racks to cool.
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