Beat together sugar and butter until creamy. Beat eggs with vanilla and stir into butter mixture. Sift together dry ingredients and stir into creamed mixture. Batter will be quite stiff. Drop a heaping teaspoonful of batter into each section of a hot waffle iron. Close lid and bake one to 1 1/2 minutes. Do not allow cookies to cook until crisp. Cookies will burn if not removed promptly. Use fork to remove cookies and place on racks to cool. Immediately close lid of waffle iron to reheat, one to two minutes. Meanwhile frost just baked cookie while warm, using recipe below or your favourite frosting. Re-open waffle iron and repeat procedure. Continue until all batter is used. Cookies will have ragged edges characteristic of the waffle iron. Blend together, 1 cup confectioners sugar, one tablespoon butter, one teaspoon vanilla, two tablespoons cocoa and enough cream or milk to make a smooth, spreadable frosting. From the Kitchen of: Nellie Yurkovich, Omaha, Nebraska Shared by: Gary & Margie Hartford, Eugene, OR (1:152/19)
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|Serving Size: 1 Serving (57g)|
|Recipe Makes: 36|
|Calories from Fat: 116 (61%)|
|Amt Per Serving||% DV|
|Total Fat 12.9g||17 %|
|Saturated Fat 4.2g||21 %|
|Monounsaturated Fat 5g|
|Polyunsanturated Fat 2.7g|
|Cholesterol 128.5mg||40 %|
|Sodium 48.4mg||2 %|
|Potassium 59.7mg||2 %|
|Total Carbohydrate 13.9g||4 %|
|Dietary Fiber 0.3g||1 %|
|Sugars, other 13.6g|
|Protein 4.5g||6 %|
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Calories per serving: 189
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