Herbed Parmesan Cheese Pizzelle RecipeServingsMakes 18 pizzelles.DescriptionA deliciously-creative pizzelle recipe from The New Book of Waffles and Pizzelles,by Donna Rathmell German.Make a savory cracker to serve with soup and salad. Spread cracker or fillcylinders with crab dip, spinach dip, or lox and cream cheese. I use shreddedParmesan cheese from the deli section , not the "green can" Parmesan.Ingredients* 3 eggs* 1/2 cup butter, softened* 1/2 cup shredded fresh Parmesan cheese* 1/2 cup granulated sugar* 1 1/2 teaspoon baking powder* 2 tablespoons chopped fresh parsley or chopped chives* 1 1/2 cups all-purpose flourMinimum-required Tools* pizzelle iron* measuring cup and spoons* whisk or hand mixer* large mixing bowl and spoonDirectionsBeat eggs and add softened butter, Parmesan cheese, and sugar; beat until creamy.Add baking powder and herbs to flour; beat flour mixture into egg mixture.Bake according to the manufacturer's instructions with your pizzelle iron.Savory Filling RecipeServingsMakes 2 cups; enough to fill 1 1/2 2 dozen pizzelle cones or cylinders.
DescriptionAn excellent filling recipe from The New Book of Waffles and Pizzelles, by DonnaRathmell German.This is a great savory filling for Herbed Parmesan Cheese Pizzelles.Ingredients* 16 oz. cream cheese, softened* 1 cup butter, softened* 2 tablespoons parsley, chives, or herb seasoning blendMinimum-required Tools* measuring cup and spoons