Use a salton pizzelle maker by turning it on, greasing the surfaces with butter and adding the batter. Cook the batter for 3 minutes until the cookies turn a golden brown color.
Plug in the salton pizzelle maker, and turn it to medium-high heat. Wait for it to heat up completely before adding the cookie batter. While the pizzelle iron heats, whisk together butter, flour, sugar, egg whites and vanilla, or follow a chosen recipe. Brush melted butter onto both sides of the iron to keep the cookies from sticking. Pour only a spoonful of batter into the center of the cookie forms, and close the lid. Remove the cookies after about 3 minutes, and place them on a rack to cool.
The cookies stay flexible for several minutes after cooking until they cool, so shape them into the desired forms. For instance, to make cannolis, fold two sides of the circle together until they slightly overlap into a cylindrical form. Another option is to let the cookie cool flat, add a layer of chocolate fluff on one side, and place another cookie on top for a cookie sandwich. Cookies are best eaten within a few days before they lose their crunch.