Melt butter and set aside to cool. In a mixing bowl, whisk together eggs and sugar until light, about 3 minutes. Stir in cooled butter and flavor extracts.

In a small bowl, whisk together flour blend and baking powder. Stir into egg mixture in the larger bowl. Batter will be stiff, tacky and wet.

If directed by your pizzelle iron instructions, brush pizzelle plates with a small amount of cooking oil. Preheat pizzelle iron.

Spoon 1 to 1½ teaspoons batter into the middle of each preheated plate. (You may need slightly more or less batter depending on the size of your iron.) Close the lid. Batter should spread across the entire plate. Cook each pizzelle according to manufacturer’s directions. (It took us about 3 minutes for each set of 2 pizzelle.)

When cooked, transfer pizzelle to a wire rack and let cool. Dust with confectioners’ sugar. If making rolled and cream-filled cookies (krumkake or trubochki), immediately wrap each warm pizzelle around a dowel or cone to form a tube. Repeat with remaining batter, re-oiling pizzelle plates, if necessary.

Let pizzelle cool completely before serving or storing in the freezer. If they become soft after storing or freezing, arrange them in a single layer on a cookie sheet and bake 3 to 5 minutes in a 300°F oven to restore crispness.