From the Kitchen of: Nellie Yurkovich, Omaha, Nebraska. Shared by: Gary & Margie Hartford, Eugene, OR.
Butter or margarine
Cream or milk
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.
FROSTING: Blend together confectioner's sugar, butter, vanilla, cocoa, and enough cream or milk to make a smooth, spreadable frosting.
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.