Monday, November 4, 2013


     It's not too soon to start thinking about baking holiday cookies.  I always like to try at least one NEW cookie recipe for the season & this year might I suggest we all dust off our waffle irons to bake these?
      This recipe is for just basic waffle cookies, but these are SO versatile!  Add chocolate chips to the batter, raisins or nuts.  Instead of dusting with powdered sugar when they are done, whip up an easy glaze and drizzle the cookies with a glaze.  These would be fun (and easy) to make with kids, too.

Gadettes or "Waffle Cookies"

1/3 C butter, melted
2 eggs
1 Tbsp. bourbon or brandy (optional....either IN the cookie recipe or a shot while making
1/4 tsp. vanilla
1/2 C granulated sugar
1/3 C packed brown sugar
1 C all-purpose flour
Dash salt
Powdered sugar (optional)

In a large bowl, place melted butter and let cool.  Add eggs, one at a time, beating with electric mixer after each addition.  Beat in bourbon, if you like, and vanilla.  beat in sugars until well combined.  Gradually beat in flour and salt until combined. 

Cover and chill dough at least 2 hours or until firm enough to scoop.

Preheat waffle iron.  Drop dough from a small 1 Tbsp. cookie scoop or a rounded teaspoonful into center of each waffle grid; close lid.  (Make about 4 cookies at a time, leaving about 2 inches between dough mounds).  Bake on medium heat about 3 minutes, or until cookies are golden brown.  Using a fork, transfer cookies to a wire rack; cool.  Repeat with remaining batter.   If you like, sprinkle lightly with powdered sugar.  Store in an airtight container at room temperature for up to 2 days. 

Makes about 25 cookies.

No comments:

Post a Comment