Ingredients
1
roll (16.5 oz) refrigerated Pillsbury™ Sugar Cookie Dough
3/4
cup(s) blueberry preserves
1 1/2
cups fresh or frozen (thawed and drained) blueberries
1
cup whipping cream
2
eggs
2
teaspoons grated lemon peel
1/2
cup chopped roasted unsalted macadamia nuts
Preparation
Let cookie dough stand at room temperature 10 minutes to soften. In 1-quart saucepan, mix blueberry preserves and blueberries. Cook over medium heat, stirring occasionally, until thoroughly heated. Set aside; keep warm.
In small bowl, beat 1/2 cup of the cream with electric mixer on medium-high speed 1 to 2 minutes or until stiff peaks form; refrigerate.
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.)
In large bowl, break up cookie dough; add eggs and lemon peel. (DO NOT EAT RAW COOKIE DOUGH AFTER COMBINING WITH EGGS.) Beat with electric mixer on medium speed 1 minute or until smooth. Beat in remaining 1/2 cup of the cream and 3 tablespoons water until smooth; stir in nuts.
Pour 1/3 cup batter onto each waffle section. (Check manufacturer’s directions for recommended amount of batter.) Close lid of waffle maker. Cook 4 to 6 minutes or until waffles are golden brown. Carefully remove waffles to heatproof plate; keep warm in oven. Repeat with remaining batter.
To serve, top each waffle with blueberry mixture and whipped cream.
