1Preheat the Pizzelle Press on setting 3 while preparing the batter
2Place flour and baking powder in a small bowl and stir to combine; reserve
3Place eggs and sugar into a medium bowl. Mix on medium speed for 1 minute until thickened.
4On low speed add the melted butter and vanilla extract (or anise, or lemon, or almond....) in a steady stream and mix until combined about 15 seconds.
5Add the flour mixture and mix until just combined about 10 to 15 seconds; do NOT overmix
6You will need to lightly brush or spray the top and bottom grids with a flavorless vegetable oil or melted vegetable shortening before baking. If you don't keep the grids coated the pizzelles will stick.
7Using a small spoon or scoop place a teaspoon and drop onto the patterned cookie grids. Close and lid and lock. It takes approximately 1 minute to cook. Use your judgement as to how light or dark you want your cookies to look.
8Remove the cooked pizzelle with a heat proof spatula or tongs and place on a rack to cool completely.
9Warm pizzelles may be wrapped with a wooden dowel to form cannoli shells IF you wish to go the extra hundred miles haha!
10After the pizzelles are completely cooled dust them with powdered sugar before serving.