DUTCH WAFFLE COOKIES
My mom taught me how to make these waffle iron cookies. Now I have my friends bring their waffle irons to the house, and we make big batches.-Rachel Setala, Surrey, British Columbia
Provided by Taste of Home
Categories Desserts
Time 20m
Yield about 6 dozen.
Number Of Ingredients 9
Steps:
- In large bowl, beat butter and sugar until blended. Beat in eggs, milk and vanilla. In another bowl, whisk flour, baking powder and baking soda; gradually beat into butter mixture., Shape level tablespoons of dough into balls; place 2 in. apart on a preheated waffle iron coated with cooking spray. Bake on medium heat until cookies are golden brown, 3-4 minutes. Remove to wire racks to cool. If desired, dust with confectioners' sugar. Freeze option: Freeze cookies, layered between waxed paper, in freezer containers. To use, thaw in covered containers. If desired, dust with additional confectioners' sugar.
Nutrition Facts : Calories 62 calories, Fat 3g fat (2g saturated fat), Cholesterol 12mg cholesterol, Sodium 46mg sodium, Carbohydrate 8g carbohydrate (3g sugars, Fiber 0 fiber), Protein 1g protein.
DUTCH STROOPWAFELS
These buttery cookies are a Dutch classic, often sold as a quick snack on the street. They come from the same town as Gouda cheese does, but this Dutch treat is strictly cheese-free.
Provided by Food Network Kitchen
Time 2h25m
Yield Makes: 12 large stroopwafels (96 small wedges)
Number Of Ingredients 15
Steps:
- For the waffles: Place the warm milk in a small bowl and whisk the yeast into the milk. Allow the mixture to sit until bubbly, about 5 minutes.
- Put the flour, granulated sugar, cinnamon and salt in a food processor and pulse until the ingredients are combined. Add the butter and pulse until it resembles coarse meal. Add the eggs and the yeast mixture, and pulse to combine. Turn the dough onto a lightly floured surface and knead just until the dough comes together in a nice ball, 5 to 7 times. Set aside to rest for 45 minutes.
- Preheat a waffle cone iron on the medium-high setting. Form the dough into 16 equal balls, about 2 1/2 ounces each. Flatten 1 ball until it just forms a disk and place in the waffle cone iron. Shut the iron lid but don't clamp closed. Bake until crisp and golden, occasionally pressing down on the iron lid, 1 to 2 minutes. While the waffle is still warm, cut out a circle using a 4 1/2-inch round cutter, and then split the waffle horizontally using a knife. You should have 2 thin waffle halves. (If you wait until the waffle is cool it will be harder to cut.)
- For the filling: Combine the molasses, brown sugar, corn syrup, butter and cinnamon in a small saucepan over medium heat, and bring to a boil. Bring to the soft-ball stage (235 to 240 degrees F on a candy thermometer), stirring constantly, 8 to 10 minutes. Pour into a heat-resistant glass measuring cup and allow the mixture to cool until it thickens but is still spreadable, about 10 minutes. (If the filling gets too thick, rewarm in the microwave at 30-second intervals until the desired consistency is achieved.) Spread 2 tablespoons of filling on the cut side of a waffle and top with the other half. Allow the cookies to cool completely.
- Cut into shapes using a cookie cutter, or cut into wedges if desired. Mix confectioners' sugar and cinnamon together in a small bowl, and sprinkle it on top of the stroopwafels.
- From Food Network Kitchen
STROOPWAFELS
Dutch stroopwafels (translation: molasseswaffles) Foreign people love them, so I translated this Dutch recipe to English.
Provided by Marshmallow87
Categories World Cuisine Recipes European Dutch
Yield 12
Number Of Ingredients 10
Steps:
- In a large bowl, mix together the flour, melted butter, sugar, yeast, milk and egg. When the dough becomes to stiff to stir, turn out onto a floured surface and knead by hand for a few minutes. Set aside to rise for 45 minutes.
- To make the filling, heat the molasses, brown sugar, remaining butter and cinnamon in a saucepan over medium heat. Stir to blend, and set aside.
- Preheat a pizzelle iron. Knead the dough briefly, and divide the dough into 2 inch balls, or a size compatible with your pizzelle iron pattern. Press the balls in the preheated iron, and cook until the iron stops releasing steam, or until the waffles are golden brown.
- Carefully remove with a knife or spatula, and split in half horizontally (like pocket bread) while they are still warm. Don't wait too long, otherwise they will break. Spread filling on the insides, and put the halves back together.
Nutrition Facts : Calories 622 calories, Carbohydrate 99.8 g, Cholesterol 75.2 mg, Fat 23.4 g, Fiber 1.5 g, Protein 5.7 g, SaturatedFat 14.4 g, Sodium 190.3 mg, Sugar 59.4 g
KNIEPERTJES: DUTCH NEW YEAR'S EVE WAFFLE COOKIES
Learn to make Kniepertjes, flat waffle cookies that are traditionally eaten at the end of the year. The cookies represent the story of the year, so at the end of the year, the scroll is unrolled, as you have finished reading the entire story. The waffles are deliciously buttery, with just a hint of cinnamon.
Provided by Toine
Categories Cookie
Time 1h30m
Yield 30
Number Of Ingredients 10
Steps:
- Making the dough
- Add your softened butter, sugar, salt, and vanilla extract to a mixing bowl, and cream it together using a hand mixer.
- Stir the cinnamon through your flour, then add this to your bowl and mix it through.
- Add your eggs, and mix those in as well.
- The dough should feel like soft Play-Doh™. If it's too dry, add a tablespoon of water at a time, until it has the right consistency.
- Shaping kniepertjes
- Roll the dough into walnut-size balls, and put them on a platter.
- Cover the platter with plastic wrap, and let it rest in the fridge for at least 1 hour
- Baking the kniepertjes
- Preheat your waffle cone iron, and spray it with some non-stick baking spray.
- Flatten the ball of dough, and place it in the iron. Bake it for approximately 1 minute, or until it's golden brown. Place the baked cookie on a flat surface to cool off.
- Repeat for the other balls of dough.
Nutrition Facts : Calories 126, Carbohydrate 20.3, Cholesterol 22, Fat 4.5, Fiber 0.4, Protein 1.8, SaturatedFat 2.7, ServingSize 1 Kniepertje, Sodium 37, Sugar 10.1
STROOPWAFEL
Number Of Ingredients 10
Steps:
- In a large bowl, mix together melted butter, flour, sugar, yeast, milk and egg to combine. Pour out onto a lightly floured surface and knead for a few minutes. Allow to rise for 45 minutes. Make the filling by mixing the butter, corn syrup, brown sugar, cinnamon together in a medium saucepan over medium heat, stirring to combine. Set aside. Preheat your pizzelle or waffle iron. Knead the dough briefly and divide the into 2 inch balls, or larger depending on the size of your waffle iron pattern. Place the balls of dough into the preheated iron and cook until golden brown. Cut excess dough away with a cookie or other cutter or with a knife, and then split it open while still warm. Spread filling on one half, and then top with the other half and sandwich together.
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10 BEST COOKIE RECIPES FROM THE NETHERLANDS
From thespruceeats.com
- Stroopwafels -- Dutch Syrup Waffles. We're told that the first stroopwafels were baked in Gouda in the late 1800s, but these gooey syrup waffle cookies are loved throughout the Netherlands today and taste their best when freshly (home)made.
- Arnhemse Meisjes -- Sugared Puff Pastry Cookies. These are the cookies to make if you don't have time to bake: simply roll out some quality store-bought puff pastry, dust with (cinnamon) sugar, shape and bake.
- Traditional Dutch Speculaas Cookies. These traditional Dutch speculaas cookies winter-spiced cookies are traditionally enjoyed as a sinterklaas treat, but they're great any time of year.
- Pindakoeken -- Dutch Peanut Cookies. Our peanut cookies have a crunchy bite, a satisfying snap, and a clean, nutty flavor. Once you've tasted these pindakoeken cookies, you'll be happy to leave those sad supermarket cookies to gain dust on the shelf.
- Bastognekoeken -- Dutch Candied Sugar Cookies. These rock candy encrusted bastognekoeken cookies are not only a beloved tea time treat in the Netherlands, where they're also known as kandijkoeken, but are often used for the crusts for Dutch tarts and pies.
- Krakelingen -- Sweet Dutch Pretzels. You may know pretzels as a savory snack, but in the Netherlands, these ribbons of twisty dough are dusted in brown sugar and enjoyed as sweet cookies.
- Kaasstengels -- Gouda Cheese Straws. For a delicious savory cookie, you can't beat flaky Gouda cheese straws. If you prefer a crisp cheese cracker to go with your Dutch cheese plate, try Gouda cheese cookies instead.
- Chocolate Covered Kruidnoten. You can't go wrong with Dutch holiday cookies, and these chocolate-dipped Christmas-spiced kruidnoten cookies are no exception.
- Kletskoppen Cookies. These thin, crispy treats are known as kletskoppen cookies in the Netherlands and are often used as a dessert garnish or as the classic koekje bij de koffie (''coffee break cookie'') in the Dutch restaurant trade.
- Fryske Dumkes -- Traditional Frisian Aniseed Cookies. Native to the northern Dutch province of Friesland, these traditional "thumb cookies" have a subtle licorice flavor and a texture that is crisp and dense, making them ideal for dunking in coffee or tea.
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