Makes about 60 cookies6 eggs
Beat eggs, and gradually add sugar. Add cooled margarine and flavor.
Sift flour and baking powder together, and stir into egg mixture.
Batter should be like a thick pancake batter, but if it is too thick, add about 1/4 cup milk to thin out.
Pizzelle iron should be hot. Brush with Crisco (occasionally). Drop 1 teaspoonful of batter into the center of each pattern of the iron, close cover, and bake between 30 and 45 seconds. Pizzelle should be a golden brown color.
Note from Mom: You have to experiment to see how like them, but they need to be cooked enough so they don't remain soft.
Cool completely on wire rack before storing, as they get soggy if packed before cooled. Store in a foil-lined cookie tin for up to a month.
It is best to bake pizzelle in a dry (non-humid) environment. Higher humidity will affect the crispiness of your cookie, and no one likes a soggy pizzelle.