Pizzelles with Toasted Anise Seed

Makes approximately 30 cookies

1 cup unsalted butter, at room temperature
1 1/2 cups sugar
2 tablespoons anise oil
1/2 teaspoon salt
2 tablespoons minced lemon zest
2 tablespoons minced orange zest
2 tablespoons anise seeds toasted*
6 eggs
4 1/2 cups all-purpose flour, sifted
2 teaspoons baking powder, sifted

1. Preheat an electric pizzelle iron.

2. In an electric mixer fitted with the paddle attachment, cream together the butter and sugar on low speed for about 2 minutes, until light and lemon-colored. Add the anise oil, salt, lemon zest, orange zest, and anise seed. Keeping the mixer on low, add the eggs one at a time and mix until smooth. Stop the machine and add all the sifted flour and baking powder at once. Mix again on low speed, scraping down the sides as necessary, just until the batter is formed. Do not overmix. Set the bowl of dough inside a larger bowl of ice water to keep it chilled while making the cookies.

3. Prepare a plate with several layers of paper towels. Open the lid of the pizzelle iron and drop about a teaspoon of the batter on the hot surface. Close the lid and cook for 1 to 2 minutes, or until golden brown. Getting the amount of batter and the timing just right may involve some trial and error. Transfer the baked pizzelle to the paper towels and cool. Repeat until all the batter has been baked.

* Toasting Seeds:

• Place a dry pan over medium-high heat and add the seeds. Shake the pan continuously until the seeds are lightly browned and remove from the pan immediately. Cool before using.