Thin, crisp cookies called pizzelle can be transformed into irresistible ice cream sandwiches or rolled into small cones.

3 eggs
3/4 cup sugar
8 Tbs. (1 stick) unsalted butter, melted, plus more for brushing
2 tsp. vanilla extract
1 tsp. finely grated lemon zest
1 3/4 cups all-purpose flour
2 tsp. baking powder

In a mixing bowl, whisk together the eggs and sugar until light yellow and thick ribbons fall from the whisk, 2 to 3 minutes. Add the 8 Tbs. melted butter, the vanilla and lemon zest and whisk until blended.

Over a sheet of waxed paper, sift together the flour and baking powder. Fold the flour mixture into the egg mixture in two additions, folding each addition just until blended.

Heat a pizzelle maker according to the manufacturer’s instructions. Brush lightly with butter and spoon about 1 Tbs. of the batter onto the pizzelle maker. If any batter oozes out, cut it off immediately. Cook according to the manufacturer’s instructions until golden brown. Transfer the pizzelle to a wire rack and let cool. Repeat with the remaining batter. Makes about 25 pizzelle.