For Waffle Cookies:
Pre-heat oven
.
Cream the butter and peanut butter together in a large
Preheat oven to 375*.
In a large bowl, stir together milk and peanut butter until combined.
Stir in Bisquick, 1/4 c sugar and vanilla.
Shape dough into 1.25\" balls and roll tops in the 1/3 c sugar.
Place sugar side up onto ungreased cookie sheets, 2 inches apart.
Bake 8-10 minutes or just until bottom starts to brown.
Immediately press a candy into each cookie; remove from cookie sheet to cooking rack.
ight and fluffy. Add peanut butter, eggs and water; mix well
ith a paddle attachment, beat butter, sugar, and stevia until smooth
Soften butter in a mixing bowl.
Add brown and white sugar and mix until smooth.
Slowly add the eggs, one at a time, until combined.
Sift all other ingredients together and add to butter and egg mixture.
Mix until smooth and cool in refrigerator for two hours.
Place 2 ounces of mix in the center of a preheated Belgian waffle iron or machine.
Close lid and cook until dough comes loose from the waffle iron.
Remove and let cool.
Sprinkle with powdered sugar and serve.
In a mixing bowl, mix all ingredients except butter whisking to form a smooth batter.
Melt butter and pour slowly into the batter whisking to evenly distribute the butter.
Pour batter into preheated waffle maker. Note: this recipe makes one large belgian style waffle.
Follow waffle maker's instructions, cooking until crisp and browned. Note: found that cooking on medium heat until \"sizzling\" slows resulted in a perfect waffle.
oom temperature.
Cream the butter and sugar together.
Add
Preheat waffle maker.
Place butter and sugar in a large mixing bowl.
Cream together on med-low.
Add vanilla and salt, increase speed to medium.
Add eggs and mix until smooth.
Decrease speed to low, add flour and mix well.
Divide batter into 4 3/4 cup portions.
Using one portion, drop batter on each corner of the grids.
Close waffle maker and bake until steam no longer escapes (about 3-5 min).
Carefully remove waffle from maker and allow to cool.
Serve plain or with your favorite fruit filling and whipped cream.
Cream sugars with melted oleo; add eggs and mix until creamy. Add remaining ingredients and mix well.
Use well heated waffle iron.
Drop by tablespoon onto hot iron; press until lightly brown or if using Belgian waffle iron, light will tell you when done.
Cream butter.
Add sugar.
Beat in remaining ingredients until batter is smooth.
Drop by tablespoon in each section of hot waffle iron (deep French, Belgian or regular with cover) approximately 3 minutes until light brown.
Sprinkle with powdered sugar when cool.
time, and add soft butter, 2 tablespoons each addition, mixing
In a mixing bowl, cream butter and sugar; beat in egg and vanilla until light and fluffy.
Blend in chocolate.
Add flour; mix well.
Drop by rounded teaspoonfuls, 1 inch apart, onto preheated waffle iron.
Close lid and cook 1 minute.
Remove to wire rack to cool.
Dust with powdered sugar.
Double the recipe for about 3 dozen cookies.
Melt chocolate and butter together; let cool.
Beat eggs, one at a time; add sugar.
Blend well; add chocolate then flour, vanilla and salt.
Blend well.
Drop from teaspoon onto waffle iron.
Bake on low heat as for waffles, about 1 minute.
Lift cookies out with a fork.
Yields about 3 dozen.
May be frosted with the frosting recipe.
Beat egg whites until foamy (fold into batter last). Blend white and brown sugar, softened butter and Crisco. Cream well. Add yolks and blend. Add vanilla. Add flour and cream alternating. Fold in egg whites. Bake in waffle iron, rounded teaspoonful for each waffle. Sprinkle with powdered sugar. Keeps well in airtight tin with waxed paper between layers of waffles.
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.
If you cannot find the waffle cookies already pre-dipped in chocolate,
Combine ingredients together in a large bowl to form a dough.
Roll into balls and place into the Lukken iron (Lukijyer) or Pizzelle iron until golden brown.
Cream butter, sugar, eggs and vanilla.
Stir in cocoa and flour. Drop by teaspoonfuls onto hot waffle iron. Bake for about 50 seconds. Remove with fork and frost with chocolate frosting recipe.
Mix butter, eggs and sugar together.
Add vanilla; beat well. Add flour.
Drop by spoonfuls onto hot waffle iron.
Cook until done.
(I usually cut recipe in half!)