Sunday, January 10, 2010

Waffle Cookies (Graufrettes)

As previously mentioned, these waffle cookies are a family tradition.  My grandfather (whom we called "Bampa" because the first grandchild couldn't say "grandpa" when he was a baby) had a secretary named Emma who baked these cookies for him every Christmas.  My mom and aunt were the beneficiaries of this and eagerly awaited these cookies every year.  Nowadays my aunt is the one baking them and John and I get to reap the benefits.  Luckily my dad took pictures when spending Christmas with my aunt and uncle, so I have some photos of the waffle cookie process, even though I've never done it myself because my waffle iron is too deep.  Le sigh.

A reader asked for the recipe, so here's our last family secret. 

Separate 4 eggs (keeping both yolks and whites).  Beat egg whites with a mixer until stiff.  Slightly beat egg yolks with fork.

Cream together 2 sticks softened butter and 1 3/4 cups sugar, preferably with an electric mixer.  Add egg yolks, 1 teaspoon vanilla, 1 teaspoon whiskey 1 teaspoon almond extract, and 1/2 teaspoon salt and mix well.  Slowly add in 3 cups of sifted flour.  Gently fold in egg whites. 

Drop dough onto waffle iron and bake on medium setting until golden brown: 2-3 minutes.

Apparently using a fork is the magic way to extricate your cookies perfectly.  I can't say cooling them on newspaper is a requirement though.  Not matter how you cool them though, I promise you will be glad you made them.  These are a crispy treat with lots of flavor from the almond extract and whiskey.  I hope they become your family's favorite soon too!

Waffle Cookies (Graufrettes)
Makes 5-6 dozen large cookies

4 large eggs, separated
1/2 pound butter (2 sticks), softened
1 3/4 cups sugar
1 teaspoon vanilla
1 teaspoon whiskey
1 teaspoon almond extract
1/2 teaspoon salt
3 cups sifted flour

Beat 4 egg whites until stiff in a mixer.  Slightly beat 4 egg yolks in a separate bowl.  Cream 2 sticks softened butter and 1 3/4 cups sugar together in a third bowl.  Add egg yolks, 1 teaspoon vanilla, 1 teaspoon whiskey, 1 teaspoon almond extract, and 1/2 teaspoon salt to butter mixture.  Mix well.  Add 3 cups of flour gradually to mixture.  Carefully fold in egg whites.  Pour small amounts of batter into waffle iron (they should spread to be about 2 inches wide) and bake a few at a time on a medium setting in waffle iron until golden brown - 2 to 3 minutes.  Carefully remove with fork.


  1. I'm so glad you got this posted! The recipe is time consuming but makes wonderful gifts for special people. Thank you, Gins, for keeping Emma Lefevre's tradition alive!

  2. As "a reader," this is totally awesome. Thanks! I feel I need to test this recipe and send you the results for bar study.

  3. AMAZING, AMAZING, AMAZING. I inherited a Belgian waffle cookie recipe that over 60 years old but I always thought it could be improved so I've scoured the internet and have tried different recipes but they still fell short of what I was looking for. Crispy on the outside, tender on the inside and amazing taste. I'm so grateful I talked myself into trying this recipe! THANK YOU FOR SHARING. I can stop looking now for the perfect Belgian Waffle Cookie. Lisa (Fullerton, CA)

    1. I'm so glad you liked it! This recipe is true perfection and I will be making our yearly batch in a few days!


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