Waffle cookies in a waffle iron

If you have large chicken eggs (egg weight with shell more than 70 g), take 4 of them. If eggs are medium or small, take 5. Crack the eggs into a deep bowl, add sugar, a pinch of vanilla (don't overdo it, otherwise the cookies may taste a bit bitter), and turn it into a fluffy mass by beating with a mixer on high speed. This process will take 3-4 minutes.

Melt the softened margarine in the microwave, bring it to room temperature, and pour it into the fluffy egg mixture. Beat with a mixer, but this time on the lowest speed. If you don't want to use margarine, replace it with butter.

Add a tablespoon of sour cream with any fat content to the liquid batter. It is the presence of sour cream in the batter that will make the cookies soft, yet crispy and crumbly.

Extinguish the soda with lemon juice or vinegar and add it to the dough. Mix thoroughly.

Mix high-grade wheat flour with a pinch of salt. Sift the dry mixture into the liquid mass and mix vigorously with a spatula or a special dough attachment for a mixer.

The dough should ultimately be thicker than pancake batter, while still being able to stretch with a spoon into a thick, wide ribbon. From this amount of dough, I got 600g of cookies.

Heat up the Soviet waffle iron on both sides and grease the middle with vegetable oil.

Place 2-2.5 tablespoons of dough in the center of the mold, cover with the other side of the waffle iron, and firmly press the handles to create a better imprint. If the dough leaks out on the sides, then use 2 tablespoons for the next portion.

Bake the cookies quickly. After 2-3 minutes, you can flip the mold to the other side. You can slightly open the waffle iron and monitor the readiness of the cookies. Some people like them well-browned, while others prefer them pale. Transfer the golden wafers to a plate or rack and let them cool down. Then, break it apart to obtain individual cookies. Place the cookies in a large bowl and generously sprinkle them with powdered sugar. You can add an extra flavor to the cookies by mixing the sugar with a pinch of cinnamon. This will make the cookies even more aromatic.