I made the second item on #19 of my 20 Before 21 list (the first being Grandma’s shoofly pie). When I instagrammed it I mentioned how I should have added more healthy items to my list and less sugary things. Don’t get me wrong, my sweet tooth is alive and well but all this sugar really is not necessary, especially in the winter time when exercise is less than regular. I was asking my mom what to write about this recipe and my great Aunt Emma whom we inherited it from. I don’t remember Emma at all so it was hard to write about her. My mom laughed and told me the following story: Emma and the rest of my mom’s aunts would get together every week for a ‘weigh in’. At this weekly meeting they would all weigh themselves in a group effort to lose weight. The punishment for the one who lost the least amount of weight? They would have to treat the next week. And treat they did. It would include the sweetest of Amish desserts including giant sticky buns dripping in glaze, flaky pies that begged for a second slice, or bowls of pudding on top of fruit on top of cookie crumbs, topped with whipped cream. Everyone would laugh at them but they never seemed to get the irony of bringing sweets to your weight loss group. I have a feeling these ‘famous’ cookies showed up at snack time whenever Great Aunt Emma packed on a few too many pounds. That goes to show you that my sweet tooth is hereditary.
These cookies are typically made in our household over the holidays but I didn’t get it done then since I was traveling overseas. Of course, they are delicious any time of the year. They’re very quick and easy to make, and also pretty fool proof which is great for someone like me. My cookies, unlike my Aunt Emma’s, tend to be more infamous than famous.
Aunt Emma’s Waffle Cookies
1 c. butter
1 1/2 c. sugar
2 c. flour
1/2 c. cocoa
1/8 tsp. salt
1 c, cream
1 c. sugar
1 c. brown sugar
1 c. chocolate chips
Cookies: Combine ingredients and mix well. Pre-heat waffle iron on high. Drop cookie batter by tablespoon
onto hot waffle iron and bake for 2 minutes. Remove from iron and lay on counter top to cool.
Frosting: Combine ingredients in sauce pan. Heat on medium heat. Stir constantly until chocolate chips are melted and all ingredients are liquid. Remove from heat. Drizzle onto cool cookies. Add sprinkles if desired.
Makes approximately 2 dozen cookies