This recipe is from Pat Rodgers. It's on the same page as the toffee in the yellow recipe book.
1 lb butter
2 c white sugar
1 c brown sugar
6 eggs
2 tsp vanilla
1 tsp salt
6 c flour
Plug in your waffle iron so it is pre-heating.
Cream the butter; add the sugars and cream some more. Add the eggs and vanilla and beat again. Sift the salt into the flour and add the flour to the creamed mixture. Only mix until the flour is all evenly distributed.
Drop spoonfuls of dough - about a tablespoon - onto the hot waffle iron far enough apart that they don't touch when you close the lid. I find that 4 or 5 fit on mine. Cook until lightly golden : this only takes a couple of minutes so stick around. It's OK to open and check. Flip finished cookies off the grill with a fork and place on a plate to cool.
When cool, put in airtight container. They'll keep for a month.
1 comment:
Marcelle has made several variations on the theme of waffle cookies. She sometimes adds lemon zest to the batter to make lemon cookies, she tried making chocolate ones but we haven't gotten the right texture with those ones yet, one of my favorites is with hazelnut extract.
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