Pizzelles

1 1/4 cups		Flour
1 tsp		Baking Powder
pinch		Salt
2 lg		Eggs
3/4 cup		Sugar
2 tsp		Vanilla Extract
1 tsp		Lemon Extract
5 Tbs		Unsalted butter, melted and cooled
1 cup		Carmel Sauce

1	Heat a nonstick Pizzelle iron (also known as a cialde iron). In a large bowl, sift together flour, baking powder, and salt; set aside.
2	In a large bowl, whisk eggs. Slowly add sugar, and continue mixing until well-blended. Whisk in vanilla and lemon extracts. Slowly add the cooled butter in a steady stream, whisking continuously until the batter is smooth.
3	Slowly add the sifted flour mixture, and keep whisking until flour is completely incorporated into the batter. Do not overbeat.
4	Fill a pastry bag fitted with a 1/4" or 3/8" plain tip with batter. Pipe 1 1/2 tablespoons of batter in a circle in the center of each pattern on the heated pizzelle iron. Close the iron, and seal with the clasp. Cook for 50-60 seconds. Using a small spatula, remove pizzelles, and place on wire rack to cool or wrap around a cone-shaped wooden dowel.
5	When pizzelles are cool, trim to shape, if necessary. Spread half of the cookies with 1 1/2 tablespoons cooled Caramel Sauce, and sandwich together with a plain cookie, pressing gently to evenly spread caramel. Store in an airtight container for up to 3 days.

Yield: 16