Waffle Cookies I Recipes

Steps:

• In a bowl, combine sugar, butter, eggs and vanilla. Combine flour and cocoa; gradually add to the sugar mixture. Drop tablespoonfuls of batter into each section of a preheated waffle iron. Bake according to manufacturer's directions. Remove carefully; cool on wire racks. Spread with chocolate frosting.

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.

Steps:

• Whisk together the flour, baking soda and salt in a medium bowl. Beat the sugars and butter with an electric mixer on medium-high speed until light and fluffy, about 5 minutes. Beat in the vanilla and egg until incorporated. Adjust the speed to medium-low and add the flour in 2 batches, mixing until incorporated. Mix in the chocolate chips. Refrigerate the dough for at least 30 minutes if time allows.
• Preheat a waffle iron to medium-low. Generously spray the top and bottom of the waffle iron with cooking spray. Scoop tablespoons of the dough, roll into balls and flatten slightly. Working in batches, place 1 dough round onto each section of the waffle iron, close gently and cook until slightly crisp, 3 to 6 minutes.
• Serve the cookies warm or store in an airtight container at room temperature for up to 1 day.
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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.

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.

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.

Steps:

• In a large bowl, cream butter and sugar until light and fluffy. Beat in egg and vanilla. Beat in chocolate. Gradually add flour and mix well. , Drop by rounded teaspoonfuls 1 in. apart onto a preheated waffle iron. Bake for 1 minute. Remove to wire racks to cool. Dust with confectioners' sugar.