Top-ranked recipe named "Mutti's Swiss German Pizzelles"
My mom had 8 different versions she experimented with. 4 for thin, and 4 thick. Hopefully my German translation skills will be understood. This one is the best.
the flour is sifted to a Teigbrett (Bowl). In the middle is a well (Make a well in the middle)- add to the middle vanillian sugar, sugar, salt, lemon rind, lemon juice, and eggs are transferred into middle part of the flour, mix well . Then there goes in the cut in pieces of cold butter (margarine), covered them with flour, and mixed to a lump together and kneaded by the middle of all ingredients quickly into a smooth dough. Should it be sticky, is then added more flour. For the dough you form an inch-thick roll, cut about 2 cm long pieces on it, rolls it into balls, sit each on the motifs of the well-heated lightly greased Waffeteisens (Pizzelle iron) and bake it until golden brown on both sides. about 3 minutes.
More variations to follow....
If you don't sift the flour, you're using too much. We never used the Vanillian-Zucker, because you can't find it in America. But I did find it on-line.