If you have a standard square waffle iron, place 1 dough ball in each of the four smaller squares. If you are using a heart-shaped waffle iron, you can read my tips above on how to place the dough on the waffle iron. When the waffle iron is ready, place dough balls on the waffle iron.Roll the dough into 1" balls, and set the balls aside on a cookie sheet.Mix in the flour, and beat on low speed just until combined. Add the eggs, vanilla, and salt, and beat again just until combined. In a large bowl or in the bowl of a stand mixer, beat the butter and both sugars until light and fluffy, about 1 minute on medium speed.I usually start on medium and adjust as needed. They should cut apart from each other very easily, and they’re much easier to get out of the waffle iron individually than when they’re hooked together. When the heart cookies are finished cooking, gently run a small paring knife down the seams where the hearts meet.If it’s too little dough, add a bit more next time. If it’s too much dough, put less in on the next batch. I’ve found that the best way to get the right shape is to put a ball of dough in each heart bump, then to add more dough to the open space in the middle where the pointy ends of the hearts all meet. I’m assuming that if you have a heart-shaped waffle maker, it is just like mine (I have this one ): it makes 5 little heart waffles at a time, and they’re all hooked together in a circle.If you put too much, all you have to do is cut off the excess cookie with a small paring knife after it has cooled. If you don’t put enough dough in the waffle iron, your heart cookies will have holes in them or be missing chunks. When it comes to making the cookies heart-shaped, more is better.The only kind of waffle maker that won’t work is a belgian waffle maker. If you don’t have a heart-shaped waffle maker, never fear: I actually prefer to maker them on a regular waffle maker.These heart-shaped waffle cookies are easy to make, but here are a few tips to make the process go even more smoothly: They are always delicious, but to make them extra festive for the holiday, we dipped them in white chocolate and gave them a little shake of red and pink sugar sprinkles. And I really think they look extra pretty that way. But I love Valentine’s Day, so in the spirit of the holiday, we whipped up a batch of these easy waffle cookies from my book, Scandinavian Gatherings, over the weekend. Tuesday is our craziest night of the week, and I think I put homemade sub sandwiches on the menu not exactly festive, but since we only have about 20 minutes to eat dinner that night, we had to make speed our top priority. Store cookies in an airtight container for up to 5 days.Valentine’s Day is tomorrow-hooray! We have an insanely busy week at our house and won’t be doing anything very fancy or romantic for Valentine’s Day this year.Let the icing set for about 10 minutes.Repeat this process until all cookies have been glazed and coated in chocolate chips. Place icing side up on a cooling rack and sprinkle with chocolate chips. Dip the tops of the cooled cookies into the icing and let the excess drip off.Add milk, 1 tablespoon at a time, until the icing is thick but easily falls off a spoon. Add vanilla and 1 tablespoon of milk and whisk until smooth. Once the cookies have cooled, place the powdered sugar in a small bowl.Repeat this process with the remaining batter until it has all been used. Remove waffle cookie and place on a cooling rack.Cook until golden brown, 1-2 minutes (this time will depend on your waffle iron so check every 30 seconds to see how done the cookie is).Place a scoop of batter the size of 2 tablespoons into the center of a greased, pre-heated.Add in the egg and melted butter and whisk until a smooth batter comes together.Place the chocolate chip power cakes mix and sugar in a mixing bowl and whisk together.
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