Reviewed: Dec. 9, 2011

I prefer 1 pound light brown sugar and 1 1/2 cups white sugar to the 2 pounds dark....but I KNOW you SE Kansas folks that make this! I think I'm ur realative....off spring of Grandma Florence!!!

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5 users found this review helpful

Reviewer:

medezigns

Reviewed: Apr. 27, 2011

made deez for ma momz

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10 users found this review helpful

Reviewer:

wiz khalifa

Cooking Level: Professional

Reviewed: Mar. 2, 2011

Delicious! These make my house smell like Ben & Jerry's when they make their waffle cones.

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11 users found this review helpful

Reviewer:

bakerssidekick

Reviewed: Dec. 23, 2010

Great flavor. I cooked them in my belgian waffle maker since that is all I had and while they taste great they are just too much cookie so I am going to get a smaller waffle type baker. I will definitely make this recipe again. Thanks for sharing!!

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12 users found this review helpful

Reviewer:

DeniseY

Supporting Member (Click to learn more about Supporting Membership)

Cooking Level: Intermediate

Living In: Pittsburgh, Pennsylvania, USA

Reviewed: Dec. 16, 2010

My great Grandma always made these. She called them gaufrettes. You can adjust the sugar, using some white, some brown, or all brown. Add a little rum or brandy to the mix. YUM! This is a family favorite. You can buy a gaufrette iron from Palmer available on amazon. The dough keeps well in the fridge for quite awhile, waiting for company to pop in. Since the cookies only take a few seconds in the iron, they are fast to whip up. Try ice-cream between two cookies!

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14 users found this review helpful

Reviewer:

Joanie

Reviewed: Dec. 14, 2010

I have been making French Cookies since I was a kid. After struggling w/ my great- aunt's recipe year after year, I decided to throw tradition to the wind and try this one. SO much easier, so tasty. I constantly have people raving about these cookies. I do not use the hot water bath, just mix it all together in my stand mixer.

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15 users found this review helpful

Reviewer:

JHarvey

Reviewed: Dec. 13, 2010

I used a pizzelle iron to make these and i think they turned out just fine. (I don't know how a galette iron is different though...)

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14 users found this review helpful

Reviewer:

missy6234

Reviewed: Dec. 29, 2009

Excellent! Simplistic yet delicious. I added fresh orange zest and cardamom; the flavor was amazing. Everyone loved them. A definite keeper in my Christmas cookie file.

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15 users found this review helpful

Reviewer:

kiwi63

Cooking Level: Expert

Home Town: Ferndale, Michigan, USA

Reviewed: Dec. 21, 2009

Best galettes I've ever had. I used a pizelle iron cause I can not find a galette iron anywhere. They came off the iron soft and flimsy but hardened as they dried. Such good crispy cookies. mmmm My MIL and her family make these with an old cast iron galette press and they've always come out softer. I'm not sure if they are supposed to be a tiny bit soft? This batch came out very crisp. Maybe it was the pizelle iron that did that.

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16 users found this review helpful

Reviewer:

kasiec23

Reviewed: Dec. 9, 2009

This was my choice for my cookie party this year. It made exactly 12 dozen. I dusted them with powdered sugar. I was surprised at how the texture changed when I mixed it over the hot water bath. Taste like a cross of molasses & sugar cookies. Hope it's a hit at the party!!! Definately a keeper!!! It was!! had calls saying it was the best one of all!!!!

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21 users found this review helpful