Tonight Caro came over and we played Scrabble and made gaufrettes. It's a family recipe that came down from my mom's mom's Belgian side. It's a frenchy sounding name for a cookie, but we pronounce it goo-fritz.You make them on a special iron - the "proper" iron is square and heated over the stovetop, but I use a plug-in pizzelle iron.
Today my sister asked me, "do you have just one iron?" My family's figured out what heirlooms to offer me, and taken advantage of my gemini nature to give me multiples of everything - Two china cabinets, and every Virgin Mary statue they've got. Do you want Grandma Margie's fry pot? Um, no, I've already got Grandma W's.
Anyway, here's gaufrettes. They're simple and delicious - try them hot off the iron and slathered in butter. There's some butter scarcity gaufrette story I seem to remember - if any aunts and uncles are tuning in and want the world to know it, tell me and I'll add it on. Here's what you do:
1/2 # Butter3 C Sugar
5 Eggs
2 Tbl Vanilla
5 C Flour
1 tsp Salt
Cream the butter and sugar, add the eggs and vanilla, stir in the flour and salt. Heat up the iron and grease it by "cooking" 2 pieces of buttered/margerined bread. Drop by teaspoons or with a cookie scoop and close the lid. Cook a couple minutes - just until they stop steaming. If you let them get a little on the brown side they develop a compelling caramelized-sugar taste. If you use too much dough, some will ooze out of the sides - a delicious mess. My mom makes them on the small side and pretty thin. I like to make them on the thick side by letting the weight of the
iron flatten them slowly.
We poke holes in them and hang them on the tree, too - a week later they're subtly pine-tree flavored sugar cookies. My "tree" this year is a little old rosemary bush, so I wonder how that's going to turn out...
