First off I apologize for the photo. I snapped these off pretty fast and didn’t get a good photo. By the time I realized how poor they were the cookies were gone.
This is a recipe my Mom let us make in the summer when it was too hot to have the oven on. It also kept a couple of us busy for a little while on a hot summer day. My older brother and I both liked to cook and bake which worked out well for my Mom. The funny thing about this recipe is it is written in my sister’s handwriting. To this day she isn’t a big fan of sweets, and she avoids time in the kitchen as much as possible so I’m not sure why she’s the one that wrote down the recipe. It might be the only recipe ever in her handwriting, so I’ll be sure to hang on to it as proof that she must have dabbled in the kitchen at least a little.
Sadly, I never made these for my kids growing up. Until recently our only waffle iron was a Belgian waffler with very deep grooves and I didn’t think it would be good for these cookies. Our new Belgian waffle iron doesn’t have such deep grooves so I thought it was time to give this recipe a try. The cookies are soft, and in my opinion benefit from a day in a tightly sealed container. The browned butter icing is an update. When we were kids we just mixed up powdered sugar and butter with a little milk and vanilla and called it good. I loved the browned sugar icing on these.
1.5 c. sugar
1c. margarine (I used butter)
2 t. vanilla
1/2 c. cocoa
1/4 t. salt
2 c. flour
Preheat the waffle iron to the medium setting. (I had to use a lower setting and cook them longer.)
Cream together the margarine and the butter. Add the eggs and vanilla and beat until incorporated. Add the cocoa, salt, and flour and stir until just mixed.
Drop onto heated waffle iron. Bake for 1 minute. (Mine turned out better at a lower setting with a longer cook time.)
Frost the cookies. (We made either chocolate or vanilla depending on our mood.)
Browned Butter Icing
1/4. c. butter
2 c. powdered sugar
2 T. cream or milk
1 t. vanilla
Place the butter in a stainless steel pan over medium heat. (Not non-stick. You want to be able to see the butter brown and non stick pans are too dark.)
When the butter is melted swirl the pan occasionally and watch closely as the butter browns. Don’t walk away from it or it will get too dark. When the butter has golden flecks remove from the heat and put it in a bowl to make the frosting. If you leave it in the pan it will continue to cook and may get too dark.
Add the powdered sugar, milk and vanilla and mix thoroughly. Frost the cookies.