This looks like the kind of thing it might be fun to make at work. But can the pizzelle batter be refrigerated for later use? And if it can, does it have to be brought back to room temperature before putting into the pizzelle iron or can it stay cold? Allan, unless you want to show people how it's done, not sure why you'd choose to make these at work. Unlike most cookies, pizzelle are best eaten at room temperature, not warm. And they don't get stale quickly; you could make them at least a week ahead, and they'd still be just fine. That said, I imagine the batter could be refrigerated (I've never had occasion to do it, but don't see why not - can't tell you how long it can be left in the fridge, but probably several days); and no, you wouldn't need to bring it to room temperature to use it. Enjoy - PJH

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