C Palmer Thin Belgian Cookie Iron, Model 1110, Made in the USA

Our kids were home for the holidays and we decided to try out this recently purchased Belgian Cookie maker. After a little trial and error, we proceeded to make around 10 dozen of the tastiest cookies you could ever want. Only the first 2 cookies were wasted because we didn't have the unit hot enough to start with. This cookie iron is heavy duty, well made, and a pleasure to use! At $89 it was a great buy AND it's made in the USA! Perhaps you can save a little time by learning from our experience.We made the batter using the recipe in the pamphlet that came with it. Chill the batter in the fridge overnight and take it out a half hour before you start. Form about a half dozen 1 1/2" balls of batter to get started with. You can form more as you wait for the cookies to bake. Preheat the iron for about 12 minutes and spray Pam or apply similar oil on the iron after it's warmed up. You only need to oil it once in the beginning, after that the butter in the batter takes over that job. If you don't get it hot enough to start with, the first cookies may not get baked enough and will stick to the iron and be difficult to remove completely. Not fun! Also, the whole unit gets VERY hot, so watch your knuckles.Place a ball on each plate a little bit closer to the hinges, rather than centered, as the ball tends to squish forward just a bit when you close the lid. Gently close the lid and lock it. Set a timer for 70 seconds. Open the lid and gently remove the cookies with a fork and transfer to a cooling rack to harden. They will be limp, but should come off just fine if you're careful. Close the lid without batter in it for about 30 seconds so the grill heats back up after cooling down from being opened. Open and continue with the next 2 cookies. Repeat until all the batter is used up.With 1 1/2" balls you should get 6-7 dozen cookies. Once you get the hang of it, it will take about 2 minutes to do 2 cookies or roughly 80 minutes for a full batch. We experimented with melted almond bark drizzled on the cooled cookies with great results. The cookies are also easy to form into cones when they first come off the iron if you have a cone shape to form them on. Enjoy!

I bought this little gem after a couple of weeks in primary the Netherlands and a few days in Belgium. In Amsterdam, I discovered stroopwafels are like crack, and while the packaged ones i tucked in my carry on were good, I wanted the quality of fresh made like are sold in market stalls. After finding recipes,and researching this iron and traditional pizzelle irons, I decided this was what I was searching for. I have used it twice already, and am in no way disappointed. This unit cooks evenly and quickly, and is completely non-stick, even though not a "non-stick" surface. (Do not get the black "non-stick" irons as they do not heat as well or brown evenly from past experience with other type irons.) I followed the directions of greasing the unit and then discarding the first two cookies. After that, I used pam once, and in 20 presses, not one single cookie stuck. All released cleanly and quickly. Browning was even, with no undercooked areas. Clean up was easy. After cooling, I wiped down with a damp cloth, then dried thoroughly with a soft dry cloth. It is as clean as it came right out of the box.Speaking of box, the packing was secure and the item arrived safely. An extra foot is included, just in case.I cannot wait to try this with Belgian cookies and cannoli. At some point I will likely buy a small pizzelle iron for Christmas cookies because I love to bake. I know now, without a doubt, Palmer will be the brand. What is not to love about an item that works flawlessly and is made in the USA?

Works great in creating very thin waffles in about 60 seconds. The iron gets very hot. I called the company asking about an oil smell coming from iron before I started cooking and silver flakes that were coming from the iron the size of glitter. A very friendly person answered and reassured me that this would be temporary. But do clean inside with a soft toothbrush and cloth before starting. To the people that say that the waffles are too thick: Remember that you have to slice them horizontally through the middle with thin sharp knife when they are still hot, and fill each cookie with stroop. ( best recipe: Rutger Bakt and if you can’t find ‘keukenstroop’ get golden syrup on Amazon. It’s the same thing. )

This is the waffle maker for you.We discovered the flavors after the entire batch was finished and ready to eat.The instructions say to discard the first two but we found the entire batch to be contaminated with a silver metal which we assume is aluminum. This was a simply bad and it got worse not better the more we did.All the rest of the positive reviews check out, but does that matter?The photos show the metal shards showing up waffles #11 and 12.I attempted to clean multiple times but there wasn’t a decrease in the amount of flakes and I’m envious of those who claim success.

Purchased to replace a family heirloom that was past its useful life (50+years) Looks and works exactly the same. Hope it lasts as well.

After seeing Stroopwafels made at the Alert Cuyp market in Amsterdam this past summer, I simply had to learn how to make them. Toine's Kitchen on YouTube had a great video and recommended this maker. It's absolutely perfect. I can make 2 x 4 inch Stroopwafels at a time and after making over 500, the iron is still going strong. Use unsalted butter to grease and ensure the handle is clean or made a bit rough so the metal clip that holds the iron closed doesn't slip. Thanks to Palmer and Toine's Kitchen, I'm now getting requests from my Dutch relatives :-)