We Tried It: Nutty Waffle Cookies from the Archives
We took a flashback to the 80s with these Nutty Waffle Cookies, which bake up quickly in a waffle iron.
My family has a tradition of making pizzelles for Christmas, which if you aren't familiar, are a thin cookie that's sort of a cross between a wafer and a waffle. In my childhood, this was a fairly epic endeavor that included the neighbors and two pizzelle irons—as well as a giant container of batter and endless tweaking of the iron to get the temperature just right.
Now that I'm all grown up and have a house full of kids of my own, I don't live anywhere close to my relatives who have those well-worn cookie irons. And while we still usually have pizzelles at the holidays (ahem, thank you Whole Foods!), I love the idea of making something similar using a waffle iron that I already own. These Nutty Waffle Cookies, which are from a mid-80s issue of BH&G, were fun to make and made the house smell similarly delicious.
The cookies are easy to mix up with a mixing bowl and an electric mixer. They're also a petite size that's perfect for munching at this time of the year. (They go really well with hot cocoa too!) I was able to make four cookies at a time by spacing out teaspoons of batter on my waffle iron, which made the process go really quickly.
We added some red coarse sugar on top of the icing to up the festiveness. You could also add regular sprinkles if you feel the urge for more color, or even crushed candy canes!
Here are a few tips to keep in mind when making this recipe:
- I added an extra tablespoon of milk to the batter since it seemed too thick to work with.
- You may need to turn down the waffle iron towards the end of the batch as they tend to heat up the longer they're on (and the cookies will start to turn out darker).
- Let the cookies cool completely before adding the icing. They crisp up as they cool and the icing will stay in place better on cookies that aren't warm.
- Spoon the icing into a zip top bag and snip one corner off. This is an easier and neater way to drizzle than using a spoon.
These might not be the exact cookies of my youth, but they are a close second that are easy to make and share at this time of the year!
Nutty Waffle Cookies
Adapted from the September 1985 issue of Better Homes and Gardens.
Makes about 18-20 cookies
- Nonstick Cooking Spray
- ¼ cup butter, softened at room temperature
- ½ cup packed brown sugar
- 1 egg
- 2 tablespoons milk
- 2/3 cup all-purpose flour
- ½ teaspoon baking powder
- ½ cup chopped peanuts or pecans
- ½ cup powdered sugar
- 2 drops vanilla extract
- 2-3 teaspoons milk
- Coat the waffle iron with nonstick spray.
- Preheat the iron on the medium setting.
- Beat butter or margarine for 30 seconds using a hand-held electric mixer. Add sugar; beat till fluffy. Add egg and milk; beat well.
- Combine flour and baking powder; add to butter mixture, stirring until just mixed. Stir in peanuts.
- Drop by rounded teaspoons 2 inches apart onto the hot iron. Close lid; bake 2 minutes or until the green light on your waffle iron goes on. Using fork, lift cookies to a wire rack. Cool.
- Combine powdered sugar, vanilla, and milk in a small bowl till mixture is of drizzling consistency. Drizzle over cookies, adding colored sugar if desired, and serve.