BOOT TRACKS
Featured in Eating Well magazine, submitted by Patti Anderson. Chocolate waffle cookies that look like boot tracks in the snow when you sprinkle them with confectioner's sugar.
Provided by Demandy
Categories Dessert
Time 31m
Yield 36 cookies, 36 serving(s)
Number Of Ingredients 9
Steps:
- Preheat a regular (not Belgian) waffle iron.
- Cream butter and sugar in a medium bowl. Beat in eggs and vanilla. Add flour, cocoa powder, espresso powder (if using) and oil. Beat until thoroughly combined.
- Drop by rounded teaspoonfuls about 1 inch apart onto a preheated ungreased waffle iron. (To avoid burnt fingers, use two spoons, one to scoop and one to scrape dough onto the waffle iron.) Bake until the cookies are baked through, but not browned, 1 to 1 1/2 minutes. Waffle irons vary, so watch closely.
- Transfer to a wire rack to cool until just warm. Dust cookies with confectioners' sugar while still slightly warm. (See Topping Variations.).
- Topping Variations: Omit confectioners' sugar. Drizzle cooled cookies with melted bittersweet and/or white chocolate. Or, make a peppermint drizzle: Mix 1 cup confectioners' sugar, 4 teaspoons water and 1/4 teaspoon peppermint extract; add natural green food coloring, if desired.
- To Make Ahead: Store in an airtight container for up to 1 day. Dust with additional confectioners' sugar just before serving.
Nutrition Facts : Calories 61.6, Fat 3.8, SaturatedFat 1.8, Cholesterol 18.5, Sodium 22.4, Carbohydrate 6.7, Fiber 0.7, Sugar 3.8, Protein 1
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- Cream butter and sugar in a medium bowl. Beat in eggs and vanilla. Add flour, cocoa powder, oil and espresso powder (if using). Beat until thoroughly combined.
- Drop the batter by rounded teaspoonfuls about 1 inch apart onto the preheated ungreased waffle iron. (To avoid burnt fingers, use two spoons, one to scoop and one to scrape dough onto the waffle iron.) Close and cook until the cookies are puffed and cooked through, 1 to 1 1/2 minutes. Waffle irons vary, so watch closely and don't let the cookies get too dark. Transfer to a wire rack to cool until just warm. Dust the cookies with confectioners' sugar while still slightly warm (see Variations).
- Variations: Instead of confectioners' sugar, drizzle cooled cookies with melted bittersweet and/or white chocolate. Or make a peppermint drizzle: Mix 1 cup confectioners' sugar, 4 teaspoons water and 1/4 teaspoon peppermint extract; add natural green food coloring, if desired.
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