Pizzelles are thin and crispy Italian cookies baked in a machine that is similar to a waffle iron. Just after baking, warm pizzelles are shaped into ice cream cones or cups. In our streamlined method, we bake the cookies in the oven and leave them flat to make sorbet sandwiches. We suggest lemon sorbet if anise extract is used and raspberry or blackberry sorbet if lemon extract is used.
Combine first 5 ingredients in a bowl, stirring with a whisk; add to cookie mix, stirring until smooth. Drop batter by level tablespoons about 2 inches apart onto baking sheets lined with nonstick foil or parchment paper. Using the back of a spoon, spread batter into 3-inch circles.
Bake at 375° for 8 to 10 minutes or until cookies are golden brown around the edges. Remove from pans; cool completely on wire racks.
Place about 3 tablespoons sorbet on 1 cookie; top with another cookie, and gently press until sorbet reaches edges. Carefully smooth sorbet around edges of the sandwich with spatula. Immediately wrap sandwich in plastic wrap or wax paper, and place in freezer. Repeat procedure using remaining sorbet and cookies. Freeze at least 2 hours before serving. Store in an airtight container in the freezer for up to 1 month.