Waffle Cookies

  If you want to have “cookie fun” with the kids, this recipe from the book "Better Homes & Gardens Hometown favorites" is for you.  You don’t need an electric mixer; you don’t even need an oven!  Made from kitchen staples, you simply stir and then bake these cookies in your waffle iron in minutes, without heating up your kitchen.  They are not waffle-like in texture; they are good chocolate cookies made in a hurry.

We thought simple white icing would be excellent too, maybe topped with crushed candy canes at the holidays, or coconut for summer picnics.

                              Waffle Cookies

Cookies:

 2       Ounces  Unsweetened Baking Chocolate -- cut up

 1/3   Cup  Butter

 3/4   Cup  Sugar

  2      Large  Eggs -- beaten

  1      Teaspoon  Vanilla Extract

  1      Cup  All-purpose Flour (4 1/2 ounces)

Frosting: 

1        Cup  Chocolate Chips -- 6 ounces

  2      Tablespoons  Corn Syrup -- white

  1      Tablespoon  Cooking Oil

  1/2  Cup  Pecans -- chopped

Preheat waffle iron.  In a medium saucepan, melt unsweetened chocolate and butter over low heat.  Cool slightly.  (I melted this in a Pyrex measuring cup in my microwave, in 20 second bursts, until the chocolate was almost melted, stirring every time.)

Stir in sugar, eggs and vanilla. 

Add flour; stir just until combined.

Drop rounded teaspoonfuls of batter into center of each waffle grid.  (I used a size 60 scoop).  Bake on medium heat about 75-90 seconds.  Using a fork, transfer cookies to rack; cool.  Repeat with remaining batter.

For frosting, in a small saucepan, combine the chocolate chips, corn syrup and oil.  Cook and stir over low heat just until smooth.  Cool before using.

Spread over Cookies; sprinkle with pecans.

24 cookies

2011 Cost:  $3.48 per recipe or 15¢ per cookie

Per Serving: 154 Calories; 9g Fat (50.2% calories from fat); 2g Protein; 19g Carbohydrate; 1g Dietary Fiber; 25mg Cholesterol; 35mg Sodium.  Exchanges: 1/2 Grain(Starch); 0 Lean Meat; 2 Fat; 1 Other Carbohydrates.