Ooh! These are staple at my house in the holidays!!
Oddly enough they are hard to find ,but just the other day i bought a new one from Tuesday Morning.
The ones we have are Prima Pizzelle Baker: http://www.amazon.com/gp/product/B00062Y8TG/102-6640934-1672959?v=glance&n=284507&%5Fencoding=UTF8&v=glance
I reccomend it! A good investment because once you buy it it'll last years and years. Ours is 4 years old and still looks brand new!
Our iron before that lasted over 8 years ,and the only reason we had to get rid of it was because the two peices fell apart. We just felt it was a good excuse to get a new one when it happened.
When you buy an iron just make sure the design is deep enough to see it ,and make sure the iron is metal! I've seen horribly made cheap plastic. Those won't work. They aren't heavy enough to make a thin cookie.
The recipe we use is:
3/4 cup sugar
3/4 cup butter or margarine, softened
1 teaspoon vanilla extract
1/4 teaspoon anise oil
1 1/2 cups all-purpose flour
1 teaspoon baking powder
Beat eggs at medium speed of an electric mixer until foamy; gradually add sugar, beating until thick and lemon colored. Add butter,vanilla, and anise oil; mix well. Add flour and baking powder; beat until smooth(DO NOT over beat or else you'll get a tough cookie)
Brush Pizzelle Iron lightly with oil(or spray with pam); preheat iron over medium heat 2 minutes, Place 1 tablespoon in center of iron; close iron and cook 30 seconds on each side or until pizzelle is lightly browned. Repeat with remaining batter; cool on rack. Yeilds: 2 1/2 dozen
The last paragraph is usually changed for each iron. The iron we use doesn't preheat on medium. You plug it in until the light goes off ,which i assume is how most irons work. You'll have to experiment a little with the iron. Also feel free to add more anise if you want a stronger flavor , or chocolate or vanilla instead of anise. Sometimes i use anise liquor instead of oil ,but oil is alot easier to work with because with the liquor you change the batter consistancy to get a good flavor ,and its a bit of a mess. But if you want you can add one or two tablespoons of water or anise liquor to thin the batter a tiny bit. I've found sometimes the recipe makes the batter to thick and doesn't make the cookie thin enough.
But also be careful not to make the batter to thin. If you do then the cookie will have holes in it. Just ad a drop of more anise oil and a little flour till it becomes thick enough again. If you experiment a little with one or two test cookies you'll find what works best for you and you'll get the feel. Its a really easy cookie.
If you want to roll it like a canoli you'll need to do it almost right when it comes out of the iron. Personally i wouldn't do it because I love it just plain with some powdered sugar or as an ice cream cone. YUM!
But good luck and when you try it please let me know what you use and how it goes!!