We all know how great a waffle maker is for providing a yummy breakfast, but did you know you can also make a delicious batch of cookies in one as well? The next time you’re in the mood to make a batch of cookies, pull out that waffle maker and try this Chocolate Waffle Cookies recipe.
If you’re looking for a new cherry dessert instead, you might want to try this Cherry Cream Crunch recipe. Both treats are delicious and are sure to satisfy your sweet tooth.
CHOCOLATE WAFFLE COOKIES
1/4 cup butter or margarine, softened
6 tablespoons sugar
1 egg
1/2 teaspoon vanilla
1 square (1-ounce) unsweetened chocolate, melted
1/2 cup all-purpose flour
Powdered sugar (for dusting)
In a mixing bowl, cream butter and sugar; then, beat in egg and vanilla until light and fluffy.
Blend in chocolate and add flour. Mix well.
Drop rounded teaspoonfuls 1 inch apart onto a preheated waffle iron. Cook for 1 minute or few seconds longer, until easy to remove, then remove to a wire rack to cool.
Dust with powdered sugar. Makes about 1 1/2 dozen.
Note: You can also use an equal amount of chocolate chips instead of the unsweetened chocolate square, and melt the chips before mixing into the batter.
CHERRY CREAM CRUNCH DESSERT
Base and topping:
1 cup all-purpose flour
1/2 cup packed brown sugar
1/2 teaspoon ground cinnamon
Dash of salt
1/2 cup butter or margarine, softened
1 teaspoon vanilla
1 cup coconut flakes
1/2 cup quick-cooking oats
1/2 cup chopped walnuts
Filling:
1 (14-ounce) can sweetened condensed milk
1 tablespoon grated lemon peel
1/4 cup lemon juice
Dash of salt
2 eggs, slightly beaten
1 (21-ounce) can cherry or blueberry pie filling
Heat oven to 375 degrees. In a large bowl, beat flour, brown sugar, cinnamon, salt, butter and vanilla with electric mixer on low speed until crumbly. Stir in coconut, oats, and walnuts.
Press 2 1/2 cups crumb mixture into bottom of ungreased 13-by-9-inch baking pan; reserve remaining crumb mixture for topping.
Bake base 12 minutes or until light golden brown. Meanwhile, in a medium bowl, mix all filling ingredients except pie filling.
Spread filling evenly over partially baked base. Carefully spoon pie filling over condensed milk mixture. Sprinkle reserved crumb mixture over top.
Bake 15 to 18 minutes longer or until the top is golden brown. Cool 30 minutes. Refrigerate for at least 2 hours before serving.
Cut into squares. Store dessert in refrigerator. Serves 12.
Brotherton offers website readers one stellar recipe a week in the “My Leader Yummy” feature. Looking for a recipe you can’t find? Email me at kbrotherton42@gmail.com and I’ll see if I have it.
