Although these just look like waffles, they are actually cookies. But don’t thank me for this genius – the original recipe came from the Lion House Cook Book. I just modified it to perfection. The turtle cookies in their cook book actually had a caramel icing on it (hence the idea of a cookie that gives the impression of a turtle), but the icing just never worked for me. It always turned out too hard, not at all enjoyable. My remedy? Add a little cinnamon to the cookie batter, then top the cookies with chocolate icing and almonds. Voila! A spicy, nutty, soft and chewy cookie. Yum!
These cookies are fun to make, and you can whip them out super quick. This recipe made about 45 cookies, but that might vary depending on the amount of cookie batter that you put into the waffle iron. I did 1 teaspoon of batter for each cookie, which resulted in 2-inch cookies. You could do them bigger or smaller though.
1/2 cup butter, softened
1/4 cup sugar
1 tsp cinnamon
6 TBS (or 1/4 cup + 2 TBS) cocoa
1 cup flour
1 cup chocolate icing
1/2 cup slivered almonds
Heat a waffle iron to medium-high heat (heat 4 on my waffle iron). In a large bowl, cream the butter and the sugar, until fluffy. Whisk in the cinnamon, eggs, cocoa and vanilla. Add the flour and beat until smooth. Spray the waffle iron with non-stick cooking spray, and drop 1 teaspoon of batter on each compartment of the waffle iron. Cook for 1 minute (the light should turn green) and then remove the cookies. Repeat.
Ice the cookies and sprinkle the almonds on top, lightly pressing the almonds into the icing. Serve immediately, or store in an airtight container.