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Pecan Cookie Waffles with Honey-Cinnamon Butter


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Member since 2008

Serves 6 | Prep Time | Cook Time 35 minutes

Ingredients

Honey-Cinnamon Butter
1/2 cup LAND O LAKES® Unsalted or Salted Butter, softened
3 tablespoons honey
1/2 teaspoon ground cinnamon
Waffles
3/4 cup Fisher® Chef's Naturals® Chopped Pecans
1 roll (16.5 oz) Pillsbury® refrigerated sugar cookies
2 EGGLAND’S BEST eggs
1 teaspoon vanilla
1/2 cup half-and-half


In small bowl, beat butter, honey and cinnamon with electric mixer on medium-high speed 1 to 2 minutes or until light and creamy; set aside.


In 10-inch skillet, cook pecans over medium heat 5 to 7 minutes, stirring frequently until pecans begin to brown, then stirring constantly until light brown. Remove from skillet to plate to cool.


Heat oven to 200°F. Heat waffle maker. (Waffle makers without a nonstick coating may need to be brushed with vegetable oil or sprayed with Crisco® Original No-Stick Cooking Spray.)


In large bowl, break up cookie dough; add eggs and vanilla. Beat on medium speed about 2 minutes or until smooth. Slowly add half-and-half, beating until batter is smooth and thin. Stir in 1/2 cup of the pecans.


Pour 1/3 cup batter onto each waffle section. (Check manufacturer’s directions for recommended amount of batter.) Close lid of waffle maker. Cook about 3 minutes or until waffles are golden brown. Carefully remove waffles to heatproof plate; keep warm in oven. Repeat with remaining batter.


To serve, top each waffle with about 1 tablespoon honey-cinnamon butter and sprinkle with 1 teaspoon of the remaining pecans


Pairs Well With


Notes

This was my entry in the 44th Pillsbury Bake-Off. What an exciting event!

I wish I had a waffle maker just so I could give these a try!!!

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