Thornhill Gooflets Waffle Cookies Food

THORNHILL GOOFLETS (WAFFLE COOKIES)

Thornhill Gooflets (Waffle Cookies) image

A wonderful little recipe my mother-in-law shared with me. I think I'll have to make these every month with how much everyone loves these!

Provided by Thornhill

Categories Drop Cookies

Time 7m

Yield 12 serving(s)

Number Of Ingredients 7

Ingredients

2 cups flour
1 cup sugar
3/4 cup butter or 3/4 cup margarine
3 eggs
1 teaspoon vanilla extract
1/2 teaspoon almond extract
1/3 cup chocolate chips (optional)

Steps:

Mix all ingredients well in a large bowl (Add choco-chips last).
Drop by teaspoonfuls into your hot waffle iron so as not to make big waffles, but small cookies (Follow your waffle irons instructions).
Then enjoy warm or cooled!

Nutrition Facts : Calories 261.9, Fat 12.9, SaturatedFat 7.7, Cholesterol 83.4, Sodium 99.7, Carbohydrate 32.7, Fiber 0.6, Sugar 16.9, Protein 3.9

SWEDISH WAFFLE COOKIES

Swedish Waffle Cookies image

Delicious filled cookies. The recipe calls for a liqueur called Swedish Arrack Punsch, but I usually use amaretto as it is easier to find and tastes delicious.

Provided by Linda T

Categories World Cuisine Recipes European Scandinavian

Time 50m

Yield 12

Number Of Ingredients 8

Ingredients

1 cup butter, softened
1 ½ cups all-purpose flour
6 tablespoons heavy cream
white sugar for dusting
½ cup butter, softened
¾ cup confectioners' sugar
1 egg yolk
2 teaspoons Swedish arrack punsch

Steps:

Preheat oven to 350 degrees F (175 degrees C).
In a bowl, cream together 1 cup butter and the flour until smooth and creamy. Stir in heavy cream. Scrape dough into a ball.
Sprinkle the white sugar on a cutting board. Roll out the dough to about a 1/4-inch thickness on the sugared surface. Using a 3-inch round cookie cutter, cut dough into 24 circles. Using the rolling pin, roll each circle into a slightly oval shape. Place cookies on an ungreased cookie sheet about an inch apart.
Bake in the preheated oven until the edges of the cookies get very lightly brown, 10 to 12 minutes. Cool slightly on cookie sheet; then transfer them to cooling racks using a spatula.
To make the filling, mix together 1/2 cup of butter, confectioners' sugar, egg yolk, and Swedish arrack punsch in a bowl. Beat until mixture is well blended and creamy.
To assemble, spread about a rounded teaspoon of filling on the bottom of one cookie and place another cookie, bottom side down, on the filling to form a sandwich. Repeat with the rest of the cookies.

Nutrition Facts : Calories 335 calories, Carbohydrate 23.2 g, Cholesterol 88.3 mg, Fat 26.3 g, Fiber 0.4 g, Protein 2.2 g, SaturatedFat 16.4 g, Sodium 167.4 mg, Sugar 10.9 g

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