| 1 | Beat together sugar and butter until creamy. |
| 2 | Beat eggs with vanilla and stir into butter mixture. |
| 3 | Sift together dry ingredients and stir into creamed mixture. |
| 4 | Batter will be quite stiff. |
| 5 | Drop a heaping teaspoonful of batter into each section of a hot waffle iron. |
| 6 | Close lid and bake one to 1 ?minutes. |
| 7 | Do not allow cookies to cook until crisp. |
| 8 | Cookies will burn if not removed promptly. |
| 9 | Use fork to remove cookies and place on racks to cool. |
| 10 | Immediately close lid of waffle iron to reheat, one to two minutes. |
| 11 | Meanwhile frost just baked cookie while warm, using recipe below or your favourite frosting. |
| 12 | Re-open waffle iron and repeat procedure. |
| 13 | Continue until all batter is used. |
| 14 | Cookies will have ragged edges characteristic of the waffle iron. |
| 15 | Blend together, 1 cup confectioner"s sugar, one tablespoon butter, one teaspoon vanilla, two tablespoons cocoa and enough cream or milk to make a smooth, spreadable frosting |
