The recipe that I follow was handed down from my Prozia (Great-Aunt) Alma. Her pizzelle always had an anise flavor. If you do not like the taste of anise, than substitute with more likeable flavours. In the past, I have substituted the anise for almond extract, vanilla extract, the zest of one lemon or orange, or 1/3 cup of coco powder. Note: Make sure to decrease flour by 1/3 cup if you add the coco powder.
Whenever I make these cookies , I am always reminded of Prozia’s kindness, trips to their cottage as a boy, and the taste of her pan-fried zucchini in egg batter.
1 1/2 tsp. anise extract
3/4 cup sugar
1/2 cup melted butter (cooled)
2 tsp. baking powder
1 3/4 cup flour (all-purpose)
Collect 1 tbsp. of batter and place it slightly back from the center of each pizzelle mold. You may have to experiment a bit with quantity and placement. If the batter oozes out of the press, than you have put on too much.