ANISE WAFFLE COOKIES
This is a waffle cookie seasoned with anise seed and anise oil. It is baked on a waffle iron. It is not a really sweet cookie, but it was sent to soldiers during WWII because they keep well and the flavor seems to get better with each passing day. Lasts about 2 weeks unrefrigerated. Handed down from my German-Swiss grandmother. You can also use lemon or vanilla flavoring instead of the anise seed and oil; of course, it changes the flavor completely, but if you're looking for a nice 'not too sweet' cookie, this recipe is a good place to start. My children love making these - it's fun, it's easy.
Provided by Shannon E
Categories World Cuisine Recipes European German
Time 1h30m
Yield 36
Number Of Ingredients 9
Steps:
- Preheat a waffle iron according to manufacturer's instructions. Whisk together flour, anise seed, and salt in a bowl.
- In a separate bowl, mash the shortening until creamy, and stir with all of the sugar, eggs, and anise oil until thoroughly mixed. Stir the flour mixture into the wet ingredients to form a dough. Break off about 1 tablespoon of dough per cookie, and roll into 1-inch balls.
- Spray the waffle iron with cooking spray. Place dough balls onto the iron, close the lid, and bake until the iron stops emitting steam and the cookies are lightly golden brown, 1 to 3 minutes. Check after about 1 minute. Remove the cookies from the iron and sprinkle with confectioners' sugar while still warm. Cool on wire rack.
Nutrition Facts : Calories 88.6 calories, Carbohydrate 13.3 g, Cholesterol 11.5 mg, Fat 3.3 g, Fiber 0.3 g, Protein 1.5 g, SaturatedFat 0.8 g, Sodium 36.9 mg, Sugar 5.2 g
WAFFLE COOKIES
My mom made these cookies years ago. They are good with or without the frosting. Sorry, the recipe didn't say how long they cook (so I guessed on the prep and cook time), or how much powdered sugar to use, and I haven't made these in awhile so I don't remember. I'm also not sure about how many dozen this makes, I just guessed.
Provided by Legna
Categories Dessert
Time 29m
Yield 3 dozen
Number Of Ingredients 12
Steps:
- Cookie: Cream sugar and margarine.
- Add eggs and vanilla, stir.
- Stir in flour, cocoa and salt.
- Mix thoroughly.
- Drop onto hot waffle iron.
- Bake like waffles.
- Frost when cool.
- Frosting: Put ingredients, except powdered sugar in a medium saucepan.
- Boil, add powdered sugar until it gets to desired thickness.
- Cool slightly, frost cooled cookies.
Nutrition Facts : Calories 1620.7, Fat 91.3, SaturatedFat 16.9, Cholesterol 286.3, Sodium 1443.2, Carbohydrate 178.9, Fiber 6.2, Sugar 101.2, Protein 22.9
WAFFLE COOKIES I
Steps:
- Preheat the waffle iron on medium setting.
- In a large mixing bowl, cream the butter and sugar. Stir in the vanilla and salt. Add eggs one at a time, mixing after each addition. Then stir in the flour.
- Drop the batter by heaping soupspoonful onto the waffle grid. Close the cover and bake for about 3 minutes and 20 seconds. Every waffle iron is a little different so you may want to test it on the first couple of cookies. Place finished cookies onto a wire rack to cool.
Nutrition Facts : Calories 316.8 calories, Carbohydrate 36 g, Cholesterol 110.4 mg, Fat 17.4 g, Fiber 0.6 g, Protein 4.7 g, SaturatedFat 10.3 g, Sodium 232.6 mg, Sugar 19.7 g
GLAZED WAFFLE COOKIES
One of my best buds only eats waffles when she's very happy. ("We need waffles--I got the job!" or, "It's so nice out today, we should get waffles.") So I created this recipe for her--and for anyone else looking for a little happy in their day; it's super-fast and easy. If you want to get fancy, you can make a few different fruit glazes to tint your cookies with different colors and flavors.
Provided by Erin Jeanne McDowell
Categories dessert
Time 1h45m
Yield 55 small cookies
Number Of Ingredients 13
Steps:
- Preheat your waffle iron according to the manufacturer's instructions. Lightly grease the iron with nonstick spray. Keep the spray handy and occasionally reapply it between batches.
- Meanwhile, make the cookie batter: In a medium bowl, whisk together the butter and both sugars. Add the eggs one at a time, beating well to incorporate each one. Beat in the vanilla.
- In another medium bowl, whisk together the flour, baking soda, and salt. Gently fold into the butter mixture, mixing just until fully incorporated.
- Working in batches, use a No. 60 (1-tablespoon) scoop or spoon to place 1-tablespoon mounds of batter onto the center of the preheated waffle iron, then close the iron. Bake the cookies until golden on both sides and cooked through, 1 to 2 minutes. Remove the cookies from the iron and transfer to a wire rack to cool. Repeat with the remaining batter. Cool completely.
- Make the glaze: Combine the berries, sugar, lemon zest, and lemon juice in a medium saucepan; bring the mixture to a simmer and cook over medium heat until the berries break down, 10 to 12 minutes. Use a potato masher or the back of a wooden spoon to crush the berries. When the berries are very soft and have released their juices, strain the juices through a strainer set over a medium bowl and let cool to room temperature.
- Add the powdered sugar to the juice and whisk until a smooth glaze forms.
- One at a time, dunk the cooled cookies into the glaze, shake off the excess glaze (glaze that pools in the nooks and crannies won't set very well), and invert the cookies onto a wire rack--the glaze will set in 10 to 15 minutes.
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