This recipe comes from my Dad. It is the heavier, more sturdy pizzelle. They hold up well. I actually prefer this recipe. These also freeze well. If you put them into a sturdy container and layer with wax paper, you can take them out as you like.
Melt butter and cool.
Beat your eggs and add sugar.
Add cooled butter, extract(s) to the egg mixture.
Sift flour and baking powder and add to egg mixture.
Batter will have a dough like consistency. Roll 1" balls and put each ball into pre-heated pizelle maker. I usually grease mine as needed. I would start checking the cookie about 30 to 40 seconds. You want them lightly browned.