Parmesan Chive Pizzelles

Lightly spray the grid of an electric pizzelle iron with non-stick cooking spray. Plug in the iron to heat while mixing the batter.

Whisk the eggs in a medium bowl until light. Add the sugar and butter, then whisk until smooth.

In a separate bowl, whisk together the flour, baking powder, salt, Parmesan cheese, onion powder and garlic powder. Add this into the egg mixture along with the chopped chives and stir with a wooden spoon until well blended. The batter will be thick, and will thicken more as it sits.

Drop the batter by spoonfuls onto the preheated pizzelle iron. It takes a few tries to figure out how much batter to use. I use a regular teaspoon (not a measuring spoon) and spoon the batter slightly to the back center on each mold. That seems to work well for me. The pizzelles take between 15-20 seconds to cook. When the steaming slows down, that’s when I check to see if they’re light golden brown. Don’t walk away from the iron when they’re cooking because they can go from golden brown to burnt very quickly. When cooked, remove to wire racks to cool completely. They crisp up more as they cool. Repeat until all of the batter has been cooked.

When completely cooled, store the pizzelles in an airtight container. They’ll stay crisp for days. Makes approximately 24-30 pizzelles, depending on the size cookies your iron makes.

Recipe adapted from Fante’s.