Adapted from: Ashlee Marie
1 C granulated sugar
4 lrg eggs
1 tsp vanilla
1/4 tsp salt
4 Tbsp butter melted
1 C all-purpose flour
Directions:
Mix everything well, it will be thick. (Sometimes I use oil instead of melted butter - because I'm cheap and it's so much easier. But it really does turn out better with melted butter.)
Preaheat waffle cone maker. (We have a Williams Sonoma brand and we really like it.)
Scoop batter into machine, about 1/8th of a cup. (I use my 1/4 cup to scoop and usually add a bit more than 1/8 cup)
As soon as it's done (about 40-50 seconds depending on temp), and the light turns green pull out gently with a fork and either place in a bowl or wrap around the cone, set it aside to cool while you start the next one.
Scoop batter into machine, about 1/8th of a cup. (I use my 1/4 cup to scoop and usually add a bit more than 1/8 cup)
As soon as it's done (about 40-50 seconds depending on temp), and the light turns green pull out gently with a fork and either place in a bowl or wrap around the cone, set it aside to cool while you start the next one.
