Friday, February 25, 2011

Galettes (Italian Waffle Cookies)

Galettes (Italian Waffle Cookies)

This simple, sweet cookie needs no topping.  This recipe comes from my Italian kumovi or comare from the Pittsburgh area.  Thanks,  Rosemarie and Nonnie Vi  for this recipe you gave me years ago!  Men seem like this cookie, maybe because it has no sweet frostings on it.

Anytime I’m asked to bake for a wedding I make these cookies.  Ethic weddings in these parts require massive amounts of cookie baking. ( I had 550 guests at mine, but that's a whole other blog!) This recipe makes a whopping 12 dozen cookies…. and my daughters always enjoyed helping me with the waffle iron.

Ingredients:

1 lb oleo, or butter or mix of the two (I use 3 sticks oleo & 1 stick butter), softened
2 ½ cups brown sugar
1 ½ cups sugar
10 eggs
5 TBS vanilla, Ameretto, or Kahlua (I prefer the vanilla)
4 ½ cups flour

Cream butter and sugars. Add eggs a few at a time and mix well. Add vanilla and mix in flour.
Heat waffle iron. (Can be refrigerated at this point if you’re not ready to make.) 
Drop by spoonfuls onto a galette maker or waffle maker set to medium (can do 4 at a time) Close lid and let cook for approximately 1 minute or until they appear lightly  browned in the middle and lighter around the edges.  You will need to adjust time to your waffle iron (practice on a few). Remove cookies to a wire rack or on a clean cotton cloth.

I place them on a clean cotton towel then move them to another clean towel when they cool a bit. You need to keep moving them so they don’t ‘sweat’ on the cloth.  I do it this way because I don’t have the wire racks to accommodate 144 of these little delights.  Finished cookies should be 1 ½ to 2” in diameter.  Dust with sugar if desired.

NOTE:  I almost forgot....take a scoop of ice cream and place between 2 cookies, wrap and freeze.  Mini ice cream sandwiches!!!

Prijatno!  Buon appetito!

4 comments:

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  2. How to store them and for ho long?

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  3. How to store them and for ho long?

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  4. My husband's grandmother made them at the end of October to serve them for Christmas. She stored them in metal cookie tins with waxed paper between the layers.

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