C is for Cookie... W is for Waffle?
February 26, 2014 8:52 AM Subscribe
What are some recipes for waffle cookies?
I've come into possession of a cookie waffle iron/maker/press thing and want to put it to use.
So what are some great, time tested, recipes for waffle cookies?
And what else can I use this thing for?
I've come into possession of a cookie waffle iron/maker/press thing and want to put it to use.
So what are some great, time tested, recipes for waffle cookies?
And what else can I use this thing for?
Best answer: P is for Pizzele!
posted by Ruthless Bunny at 9:17 AM on February 26, 2014 [2 favorites]
posted by Ruthless Bunny at 9:17 AM on February 26, 2014 [2 favorites]
The recipe and pictures in Ruthless Bunny's link look very close to what I use in my pizzelle maker (I don't have mine to hand at the moment). It's pretty eggy, and the batter is quite stiff. I usually do vanilla or lemon flavoring. I have not been impressed with how chocolate-flavored ones (or ones with any kind of add-ins larger than lemon zest) come out. My main cooking tip would be to start with a smaller amount of batter than you'd think possible. Too-small pizzelles are nicer looking than too-large ones, at least on my iron.
Variations I've done using the same starting recipe:
-Dip one edge in melted chocolate and let dry, or serve with chocolate ganache.
-Teeny ice cream cones! You need to mold the cones the second they come off the iron at exactly the right moment. Assume about 1/3 a batch will go to waste (i.e., be delicious but ugly) before you get the timing consistently right.
-Teeny cannoli. Same thing with respect to molding. This is so much more delicious than typical storebought.
I haven't tried anything too wild; the gap is so narrow that I don't think it would work for most of the stuff in the waffleizer blog.
posted by tchemgrrl at 9:37 AM on February 26, 2014 [1 favorite]
Variations I've done using the same starting recipe:
-Dip one edge in melted chocolate and let dry, or serve with chocolate ganache.
-Teeny ice cream cones! You need to mold the cones the second they come off the iron at exactly the right moment. Assume about 1/3 a batch will go to waste (i.e., be delicious but ugly) before you get the timing consistently right.
-Teeny cannoli. Same thing with respect to molding. This is so much more delicious than typical storebought.
I haven't tried anything too wild; the gap is so narrow that I don't think it would work for most of the stuff in the waffleizer blog.
posted by tchemgrrl at 9:37 AM on February 26, 2014 [1 favorite]
I've had good luck with a variety of brownie recipes made in the waffle iron. I think it has to do with the thickness / lower moisture content of the batter (as opposed to other sorts of cookie dough).
I can vouch for these brownies, which work equally well made as actual waffle-sized cookies that you have to break apart, or as smaller traditional cookie-sized things.
posted by jessicapierce at 9:57 AM on February 26, 2014
I can vouch for these brownies, which work equally well made as actual waffle-sized cookies that you have to break apart, or as smaller traditional cookie-sized things.
posted by jessicapierce at 9:57 AM on February 26, 2014
Stroopwafels. Two of the pizelle cookies with a brown-sugar-cinnamon syrup in between. Here's a sample recipe, but I've never made them so I can't vouch for it.
posted by CathyG at 9:55 AM on February 27, 2014
posted by CathyG at 9:55 AM on February 27, 2014
This thread is closed to new comments.
posted by veggieboy at 9:02 AM on February 26, 2014 [7 favorites]