Waffle Cookies Ii Recipes

WAFFLE-IRON COOKIES

Steps:

• In a large bowl, cream butter and sugar until light and fluffy, 5-7 minutes. Beat in eggs and vanilla. In another bowl, whisk flour, baking powder and salt; gradually beat into creamed mixture (mixture will be thick)., Drop dough in batches by tablespoonfuls 3-4 in. apart onto a greased preheated waffle iron. Bake until dark brown, 2-3 minutes., Remove to wire racks to cool completely. Sprinkle with confectioners' sugar.

GLAZED WAFFLE COOKIES

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.

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.

DUTCH WAFFLE COOKIES

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.

WAFFLE COOKIES

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.

WAFFLE COOKIES II

Steps:

• In a medium bowl, mix the sugar and butter together. Stir in the eggs and vanilla. Then mix in the flour, cocoa, and walnuts. Preheat the waffle iron.
• Drop dough by heaping tablespoons onto the center of the waffle iron. Close the lid and cook for 1 1/2 minutes. It may take more or less time depending on the individual waffle iron. Cut the pieces into cookies while still warm. Dust with confectioners' sugar if desired.