Waffle Iron Cookies - oh my!

 

* gluten and corn free options. See notes. 

• 1/2 cup butter, softened
• 1 cup sugar
• 2 large eggs, room temperature
• 1 teaspoon vanilla extract
• 
  
• *1-1/2 cups all-purpose flour
• 1 teaspoon baking powder
• 1/2 teaspoon salt
• *Confectioners' sugar

 Gluten Free Options: 
You can sub these gluten free options:

 #1 choice Cassava flour, which acts the most like all purpose flour, ratio of 1 cup to 1 cup 

 #2 Almond flour, ration is 1 cup almond to 1/2 cup all purpose flour (this recipe would take 3 cups almond flour) 

Corn free option:

Confectioner sugar is basically fine ground sugar and cornstarch blended together.

They do sell a corn free option or you can blend your own in a blender. 

Sugar and arrowroot, tapioca .... 

1 cup sugar (I prefer unbleached but it will give you a hint of beige)

1 tablespoon of tapioca or arrowroot starch

Blend until a fine powder is formed. 

* I use a regular size mason jar on my blender- screw on blade and flip upside down- similar to a "bullet blender".   

Directions

1. In a large bowl, cream butter and sugar until light and fluffy, 5-7 minutes. Beat in eggs and vanilla. In another bowl, whisk flour, baking powder and salt; gradually beat into creamed mixture (mixture will be thick).
2. Drop dough in batches by tablespoonfuls 3-4 in. apart onto a greased preheated waffle iron. Bake until dark brown, 2-3 minutes.
3. Remove to wire racks to cool completely. Sprinkle with confectioners' sugar.