Ice Cream Snowballs - cooking recipe

Ingredients

1 qt. vanilla ice cream
2 c. shredded coconut
12 ladyfinger type cookies
6 eggs
1 1/2 c. sugar
1 c. butter or margarine, melted and cooled
2 Tbsp. anise extract or vanilla extract
3 1/4 to 3 1/2 c. all-purpose flour
4 tsp. baking powder

Preparation

If using an electric pizzelle iron containing round 5-inch grids, preheat according to manufacturer's directions.
In a large bowl, beat eggs.
Gradually add sugar; continue to beat until smooth.
Beat in butter or margarine and anise extract or vanilla. Beat in flour and baking powder until thoroughly blended.
Batter will be sticky enough to be dropped by spoon.
Drop a generous tablespoonful of batter in center of each heated grid. Immediately close iron, squeezing handles together.
Scrape off any batter that flows out around edges.
Bake in electric iron 30 seconds or until light golden brown.
If using hand held iron, follow manufacturer's directions for baking.
When golden, loosen Pizzelle with fork or point of knife and carefully remove to a rack to cool.
Store Pizzelles in a tightly covered container. Use within 2 to 3 weeks.
Makes 48 to 50 (5-inch) Pizzelles. Enjoy!