By The retirement decision is getting realer. I told Earl Jr. and Patricia this week. Called them both — separate calls, because these conversations deserve individual attention. Earl Jr. was quiet for a long time, then said, "Mama, you've earned it twice over." Patricia cried and said, "What will the children eat?" I said, "Patricia, there are other cooks in the world." She said, "Not like you." She's biased, but I love her for it.
Kayla already knew — of course she did, because Kayla knows everything that happens in this family before it officially happens. She said, "What are you going to do after?" I said, "Teach. Cook. Garden. Maybe write that book Denise keeps talking about." Kayla's eyes got wide and she said, "Granny, you should write the book." And I said, "Baby, I can barely write this blog." She said, "Then dictate it. I'll type." That girl. Always solving problems. Always finding the path.
Christmas is in two weeks and the baking is in full swing. Sugar cookies with Kayla — our new tradition, started last year after Earl died, when we needed something to do with our hands that wasn't crying. Her decorating has improved marginally. Her Santa still looks concussed, but the trees are respectable. We ate the ugly ones warm, same as last year. That's a tradition now — eating the ugly cookies warm. Some of the best traditions start by accident.
I went to Bonaventure on Saturday. Earl's grave, with a small wreath and a candy cane because the man loved candy canes — ate them year-round if he could find them, July, March, didn't matter. I sat on the bench and I told him about the retirement. I said, "I'm done in March, Earl. Thirty-five years." And the wind blew through the live oaks and the Spanish moss swayed and I chose to believe that was him saying, "That's it, Dot."
Now go on and feed somebody.
The sugar cookies this year were ours — mine and Kayla’s — crooked Santas and all, and I wouldn’t trade a single one. But when the decorating is done and the kitchen still smells like warm butter and vanilla, I always want something a little different to end the night: something crisp at the edges and soft in the middle, something that feels like it was made with intention rather than a cookie cutter. This waffle cookie is exactly that — straightforward, honest, and the kind of thing you’ll eat one of before you’ve even thought to put them on a plate. Earl would have loved them. I’m making them for us both.
Waffle Cookie
Prep Time: 15 min | Cook Time: 20 min | Total Time: 35 min | Servings: 24 cookies
Ingredients
- 1 cup (2 sticks) unsalted butter, softened
- 1 cup granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 2 cups all-purpose flour
- 1/2 teaspoon baking powder
- 1/4 teaspoon salt
- Powdered sugar, for dusting (optional)
Instructions
- Cream butter and sugar. In a large bowl, beat softened butter and granulated sugar together with a hand mixer or stand mixer on medium speed until light and fluffy, about 3 minutes.
- Add eggs and vanilla. Beat in eggs one at a time, then mix in the vanilla extract until fully combined.
- Combine dry ingredients. In a separate bowl, whisk together the flour, baking powder, and salt. Gradually add the dry ingredients to the butter mixture, stirring just until a soft dough forms. Do not overmix.
- Preheat the waffle iron. Heat a standard waffle iron to medium heat and lightly grease it with non-stick cooking spray or a small amount of melted butter.
- Cook the cookies. Drop rounded tablespoons of dough onto the center of the waffle iron. Close the lid and cook for 2 to 3 minutes, until the cookies are golden and set. They will crisp slightly as they cool.
- Cool and dust. Transfer waffle cookies to a wire rack. Dust lightly with powdered sugar while still warm, if desired. Repeat with remaining dough, re-greasing the iron as needed.
- Serve. Enjoy warm or at room temperature. Store in an airtight container at room temperature for up to 4 days.
Nutrition (per serving)
Calories: 138 | Protein: 2g | Fat: 8g | Carbs: 16g | Fiber: 0g | Sodium: 45mg