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2 Large eggs
1/2 cup sugar
2/3 cup butter, melted then cooled
1 TBSP vanilla extract
3/4 cup flour

Makes about six large cones Lightly beat the eggs then add in the remaining ingredients, adding the flour last. Before pre-heating the pizelle, I lightly spray a vegetable oil based non-stick compound (PAM, e.g.) on the cooking surfaces. Spoon about 2 tbsp batter onto pizelle and cook for about 45 seconds. The temperature of the pizelle (waffle cone iron) varies a lot in various appliances, so the first batch will be an experiment to determine the cooking time. The edges should be golden brown and cooked completely, not too brown on the edges, but not mushy in the middle. Form around a mandrel (I use an old wooden cone with a handle.
They should become crispy and hold their shape as they cool. I set mine in an old fashioned cone holder from an old soda shop, but they could be set inside small juice glasses to cool.

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