<<Disclaimer: Verify this information before applying it to your situation.>>

This produces a very crisp, declate wafer.  You need a pizzelle
maker...a reg. waffle iron will not work.

Preheat pizzelle waffle iron and liberally apply veg. olil with a paper
towel over entire surface.  You neen only apply once each baking
session.,

1/4 lb sweet butter, melted and cooled.
3 eggs,
1 cup sugar
1 teas gf vanilla extract
2 cups cornstarch [see note below]
2 teas baking powder

Beat eggs and sugar until light and lemon colored.  With machine running
at a medium speed, gradually add melted and cooled butter Add vanilla
and beat well..

Sift together cornstarch and baking powder and mix tino egg/buter
mixture.  LET STAND AT LEAST ONE HALF HOUR OR MORE. Mixture will thicken
slightly.

Pour about 1 teas on waffle iron, slightly to the rear of center. Let
bake until steam stops rising.  Wafer will NOT be easy to remove unless
it is lightly browned and thoroghly baked.  First few mill probably not
be usable.  As soon as it comes out of baker, using a pizza cutter, cut
into quarters for ease in serving.  Let cool on a rack and then store in
air-tight container.

Note:  do NOT use dip and scoop method of measring constarch...rather
spoon cornstarch into cup to overflowing and then level off with the
back of a knife.  Much more accurate way to measrue dry ingredients.
Recipe makes about 30 pizzelles.