1 cup all-purpose flour
1/2 teaspoon salt
1/2 cup butter, softened
2 eggs
3 cups milk
2 teaspoons vanilla extract
1/2 teaspoon salt
1 cup brown sugar
1/4 cup butter, softened
2 cups confectioners' sugar
In a medium bowl, cream together the flour and salt. Stir in the butter and eggs. Combine the milk, vanilla extract and salt, stir into the creamed mixture until well blended. Gradually stir in the flour-milk mixture, then the sugar and butter. The batter should be sticky, but not sticky enough to stick together. Stir in the confectioners' sugar until the batter is smooth.
Shape batter into walnut level balls, then cut into thin wedges. Place one tablespoon of the waffle iron's batter into each cookie sheet. Press the wedges into the bottom of the prepared pan. Do not press down too much as the bubbles will form steam lumps that will become sticky.
Unlike a regular waffle iron, the steam lumps form in the bottom of the pan, not the top. Place on the prepared baking sheet to keep waffles warm.
Bake for 15 to 20 minutes in the preheated oven, or until a toothpick inserted comes out clean.
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