Parmesan-Chive Pizzelles

Prep Time: 10 Minutes | Cook Time: 2 Minutes | Total Time: 12 Minutes | Serving: 10

1. Let the butter cool down after melting it.
2. When the butter has melted and cooled, add it to the eggs and whisk them until they are smooth.
3. Blend the rest of the ingredients in by stirring them in.
4. After putting the batter on the pizzelle iron, let it cook. Once it's done, let it cool on racks.
5. You can make Pizzelles ahead of time and store them in an airtight container for up to 1 week, or you can freeze them for longer storage. I like them best, fresh from the oven.
6. If put in the fridge, heat the oven to 250 °F before serving. Put the pizzelles on a rack or grid inside a shallow pan, like a quarter sheet pan, and heat the oven. After a few minutes, remove from the oven and let them crisp up.

To Freeze:

1. You can freeze pappardelle for later use. To freeze, put the cooled pizzelles on a sheet pan lined with parchment, foil, or waxed paper, ensuring there is some space between each so they don't touch. Put them in the freezer for 20 to 30 minutes or until frozen. Once frozen, remove them from the pan and stack them with wax paper or parchment paper between each layer. Store them in a rigid container in the freezer that won't let air in.
2. Warm the oven up to 250 degrees (F) before you serve.
3. Lay the pizzelles out in a single layer on a rack in a shallow baking pan. Heat the pan until the pizzelles are crispy again the way you like them. Keep a close eye on them because once they start to crisp up in the oven, they will go from "perfect" to PERFECTLY burned quickly.
4. These are great on their own or with a cold drink and fruit or cheese on a plate as an appetizer.