Ingredients
3 large eggs, room temperature3/4 cup sugar1/2 cup butter, melted2 teaspoons vanilla extract1-1/2 cups all-purpose flour2 teaspoons baking powder
Preparation
In a small bowl, beat eggs on medium speed until blended. Gradually beat in sugar until thick and lemon colored. Add butter and vanilla. Combine flour and baking powder; gradually add to egg mixture. Invert two 6-oz. custard cups on paper towels; coat with cooking spray.
Prepare cookies in a preheated pizzelle maker according to manufacturer’s directions, using 2 tablespoons batter for each cookie. Immediately remove pizzelles and drape over inverted custard cups. To shape cookies into bowls, place another custard cup coated with cooking spray over each pizzelle. Let stand until set. Remove from custard cups and set aside. Repeat with remaining batter.
To make ice cream bowls in the oven, line a baking sheet with parchment. Draw two 7-in. circles on the paper. Spread 2 tablespoons batter over each circle. Bake at 400° for 4-5 minutes or until edges are golden brown. Immediately remove cookies and drape over inverted custard cups. Shape into bowls as directed above. Store in an airtight container.
