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!

It's quite the simple machine--it doesn't have non-stick coating or any indicator lights, so you have to take that into account, it's a classic wafle maker--but it's solid and does the job! The product box was in great condition, but the item had a broken foot which I had to glue up, must've been an oversight from the factory and the seller didn't check the product before shipping, but other than that, nothing else was broken. Since I am in Chile, I had to get a current transformer to use the appliance. Once having that, everything worked perfectly. Takes 5~ minutes to heat up and a long time to cool down. As it's formed of two solid plates, it can be easily cleaned with a damped sponge without getting the internals wet.

I bought this to replace a Teflon coated cookie iron. I love it. I have used the iron three times with excellent results. It is a quality product. It reminds me of an appliance you could have bought in the thirties.

I bought this to make Dutch stroopwafels. It is perfect. It comes in several models. Each one makes a different thickness waffle. I bought Model 1110 which is the "Thin" model. At first I was a little skittish of the apparently bare aluminum cooking plates (i.e. no coating), but so far I have had no sticking problems whatsoever. I do use a recipe that has a boat load of butter in it so I cannot really comment on whether any other types of dough would stick. The unit seems to be made pretty solidly. I was pleased to see that it was made in the US and not China. Interestingly it did come packaged with a spare plastic foot. I'm not sure if that means that there is a history of foot breakage or not. I would not expect that since the unit seems pretty tough, including the feet which have a pretty heavy duty design to them. One design aspect I really like is that the cast plates extend down the whole side of the unit. In the inevitable case where the batter/dough squeezes out and runs down the side, there are no nooks and crannies for it to seep into before dripping off. This makes cleanup a lot easier. I would definitely recommend this to someone looking to make stroopwafels.

Great, american made product! My first iron came in with the plastic feet shattered and broken off, but amazon quickly replaced it. Tried the new one out tonight and it's amazing! It gets super hot, so be sure to use caution. The only cool spot on it on the outside is the handle so be sure to use caution when around children. One curious hand could cause some major damage. It heated quickly and kept it's tempature consistent through cooking. I only had to spray the iron once for an entire batch of cookies. I used Prue's recipie from the great british baking show and every waffle was delightful. The cookie is enough to allow silicing while still hot to separate and fill, but yet study enough that they don't crack or fall apart. A definite must have!

Impressed with the iron and quality. Customer service has also been a breeze to work with. Grateful for the recipe booklet. Just a little disappointed with the thickness of the waffles for being "thin." I'm use to the original, barely a patterned surface,a little thicker than paper, type Belgium waffle cookies. Still, until someone dies and I can buy their iron, I will sing praises for this company and their product. Would recommend, with the addendum of "not as thin as you're imagining." That's the only reason for the 4 stars, is my ideal wasn't quite met. Otherwise, you need this in your life.

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?

I bought the “Thin” model to replace our stove model cast iron Belgian cookie maker. The ease of use and clean up of iron is great. But calling this a thin cookie maker is completely wrong. I am sure a thinner casting could be made to get closer to a thin cookie. I used my cousin’s Pizzelle maker to do most of my cookies after one batch with your maker. Attached is a photo of the difference.

Completamente uniforme. Recomendable.

leaves pieces of aluminum in the cookies!!! Not only in the first ones, you can see them even if you pass your hand over. This machine wouldn't pass any european revision control to be sold.

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