Ingredients Jump to Instructions ↓

  1. 1/2 cup LAND O LAKES® Unsalted or Salted Butter, softened

  2. 3 tablespoons honey

  3. 1/2 teaspoon ground cinnamon Waffles

  4. 3/4 cup Fisher® Chef's Naturals® Chopped Pecans

  5. 1 roll (16 1/2 oz) Pillsbury® refrigerated sugar cookies

  6. 2 EGGLAND’S BEST eggs

  7. 1 teaspoon vanilla

  8. 1/2 cup half-and-half

Instructions Jump to Ingredients ↑

  1. 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.

  2. 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.

  3. 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.) 4. 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.

  4. 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.

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


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