In a large bowl, whisk together eggs and sugars until lightened in color (about 15-30 seconds). While still stirring, drizzle in butter until combined and then stir in extracts. Set aside.

In a separate bowl, whisk together flour, baking powder, and salt.

Stir flour mixture into butter mixture until smooth.

Set mixture aside. Plug in/turn on iron and use a pastry brush to very lightly coat the inside of the iron with a small amount of oil (you won’t use all of the oil). Let iron heat until hot, typically around 5-10 minutes. The batter for the pizzelles will thicken a bit as it sits.

Drop a heaping 1 ½ Tablespoon (see note 3) of batter into each iron pattern, keeping the dough centered but toward the back/hinges of the iron.

Slowly and carefully close the iron, clipping it shut (if yours has a clip!). Be careful, there is usually steam! Keep in mind the first pizzelle is usually a messy dud, use this as a gauge for how much batter to use and how long it takes to make the cookies golden brown, your second set is almost guaranteed to come out much better! Bake until golden brown. For my iron this is usually 45 seconds (your manual may indicate how long it will take if you have a different iron). Carefully use a fork or nonstick spatula to remove pizzelle to cooling rack to cool completely (pizzelle will be fragile and flexible while warm).

If desired, sift powdered sugar over the pizzelle after they've cooled.