Herbed Parmesan Cheese Pizzelle Recipe

Herbed Parmesan Cheese Pizzelle Recipe Servings Makes 18 pizzelles. Description A 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 fill cylinders with crab dip, spinach dip, or lox and cream cheese. I use shredded Parmesan 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 flour

Minimum-required Tools * * * * pizzelle iron measuring cup and spoons whisk or hand mixer large mixing bowl and spoon

Directions Beat 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 Recipe Servings Makes 2 cups; enough to fill 1 1/2 2 dozen pizzelle cones or cylinders. Description An excellent filling recipe from The New Book of Waffles and Pizzelles, by Donna Rathmell 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 blend Minimum-required Tools * measuring cup and spoons

* large mixing bowl and spoon Directions Mix ingredients together until well blended. Fill cylinders or cones; refrigerate just a few minutes to set filling.