Once cool you can break the round into four separate cookies. I use two forks to gently lift the hot cookie from the waffle iron and place them on cooling racks. Next add a dollop of the batter to the center of a circular waffle iron or a dollop to each square of a Belgian waffle iron. It’s not quite as stiff as a traditional cookie dough but close. Once you’ve adding in all the flour the batter/dough should look something like this. Don’t buy something if you already have something that works well enough. Does the trick and is one less thing to store in my kitchen.
What I need is one of those plastic shields that attach to my mixing bowl, but since I don’t have one I hold a towel over it like this. Whenever I add a lot of flour and turn on the mixer it tends to throw flower everywhere. Here’s another little trick I use with my stand mixer. But if you add it directly to the batter and you forget then your outta luck. If I measure it all out in a separate bowl then when I forget I can start all over. I myself have the hardest time remembering what cup of flour I’m on. Again, I suggest measuring out the flour in a separate bowl. Next, gradually add the flour, about two cups at a time.
Waffle cookies crack#
Now crack the eggs into a separate dish and then add to the mixture all at once. Add both sugars, vanilla, and softened butter then mix with an electric mixer.
I always cut my butter into pieces, about a tablespoon each, or eight pieces per stick, throw it in a glass dish and then microwave. Begin heating up the waffle iron and softening the butter in the microwave. This year I bought a new waffle maker, the traditional round style like this one, because I wanted to add these to small tins with other cookies and candies and the larger cookies wouldn’t fit.īack to the recipe. You’ll get about thirty cookies but they’ll be HUGE! One benefit to using the Belgian waffle maker is that the cooking time is cut way down because the cookies are so much bigger. When you use the Belgian waffle maker like this one. The only difference is in the size of the cookies and how long it takes you to make them. Until the day I wrote this I was using a Belgian waffle maker I had purchased on sale for $7.99 a decade ago. It doesn’t matter if you use a traditional round waffle iron as shown in the picture or a Belgian waffle maker. Flour, sugar, brown sugar, butter, vanilla and a waffle iron.
Waffle cookies how to#
I can promise I will give you ALL the ingredients and show you step by step how to make these delicious cookies. The story goes that Belgians are known for wanting to keep their recipes secret, and though I don’t know how, my aunt figured out the missing ingredient and everyone in my family has been making these cookies ever since. Turns out the cousin left an ingredient out of the recipe on purpose. When my aunt first made the cookies they didn’t taste quite right. She told me one of her husband’s cousins, she was from Belgium, made the cookies originally and she later asked her for the recipe. I was told to check with my great aunt Jeanette. So after having this happen so many times and not ever meeting anyone that also made these cookies, I decided to do a little asking around within my family to see where on Earth these strange cookies came from. Once I explain to them that they are in fact cookies and they try one, the strange looks change to shouts of, “oh my goodness, can I have the recipe please?” All my life I’ve taken these cookies to parties and the like, and people would ask me why I brought waffles. This is a recipe that my family has been making since long before I was born. This is not cookie dough in a waffle iron. I know cooking things in a waffle iron has been all the rage lately but this recipe isn’t that.
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