1 1/2 c Granulated sugar
1 c Butter or Margarine
4 Eggs
2 ts Vanilla
2 c Flour
1/2 c Cocoa
Pinch of salt
FROSTING
Beat together sugar and butter until creamy. Beat eggs with vanilla and
stir into butter mixture. Sift together dry ingredients and stir into
creamed mixture. Batter will be quite stiff.
Drop a heaping teaspoonful of batter into each section of a hot waffle
iron. Close lid and bake one to 1 1/2 minutes. Do not allow cookies to cook
until crisp. Cookies will burn if not removed promptly. Use fork to remove
cookies and place on racks to cool.
Immediately close lid of waffle iron to reheat, one to two minutes.
Meanwhile frost just baked cookie while warm, using recipe below or your
favourite frosting. Re-open waffle iron and repeat procedure. Continue
until all batter is used. Cookies will have ragged edges characteristic of
the waffle iron. Blend together, 1 cup confectioner’s sugar, one tablespoon
butter, one teaspoon vanilla, two tablespoons cocoa and enough cream or
milk to make a smooth, spreadable frosting.
From the Kitchen of: Nellie Yurkovich, Omaha, Nebraska Shared by: Gary &
Margie Hartford, Eugene, OR (1:152/19)
From
Yields
36 Servings