adapted from Cookie Perfection, Martha Stewart
Yield: 20 cookies
1 1/4 tsp anise seeds, toasted and finely ground
1 1/4 cups flour
1/2 tsp baking powder
1/2 tsp coarse salt
2 large eggs, room temperature
3/4 cup granulated sugar
1 tsp vanilla extract
1 tsp anise extract
5 Tbsp unsalted butter, melted and cooled
Confectioners' sugar, sifted, optional topping
DIRECTIONS
Heat nonstick pizzelle iron.
In a small skillet, toast anise seeds over high heat, stirring, until fragrant. Cool seeds, then grind until finely ground. Whisk the ground seeds with the flour, baking powder, and salt.
In a large bowl, whisk the eggs and granulated sugar until well combined. Whisk in the vanilla and anise extracts. Slowly add the melted butter. Whisk continuously as it is added, until smooth. Stir in the flour mixture until just combined. (Do not over-mix.)
Using a tablespoon or pastry bag, place batter around the center of each pattern on the iron. Close and seal with clasp. Cook until golden brown about 45 seconds.
Using a small spatula, release and remove the cookies. Using kitchen shears, trim the rough edges.
Store the cookies in an airtight container at room temperature. They may be stored for two weeks.