3 cups of sugar
1 POUND of butter, softened
2 oz. vanilla
1/3 tsp. cream of tartar
7 - 9 cups of flour
Cream everything except the flour, then add the flour one cup at a time until you get a sticky, thick dough.
Drop by spoonfuls (I use my small Pampered Chef icecream scooper-thingy) on the hot waffle iron, in the middle of the squares. Set the done to medium but check to see how your waffle iron does.
Eat 'em warm, eat 'em cold, but eat 'em you will! Also, be sure to store them air-tight, they dry out really fast.
I asked Rachel and Ben to please take a picture of the gallets in the waffle iron and when I went to download the picture this was the only one on the camera:
Sorry you missed it folks! Ben asked me to remove the picture. Suffice it to say, it was NOT a picture of waffles.
And people wonder why I have a tic in my left eye.