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Directions
Beat eggs and sugar in a large bowl until thick. Stir in melted butter and vanilla. Stir together flour and baking powder, and blend into the batter until smooth. Heat the pizzelle iron and brush with oil. Drop about 1 tbsp of batter onto each circle of the iron. Bake for 20-45 seconds or until steam is no longer coming out of the iron. Carefully remove cookie from the iron and repeat with remaining batter. Cool completely before storing in an airtight container.
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