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1
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.
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2
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.
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3
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.)
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4
In large bowl, break up cookie dough; add eggs and lemon peel. 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.
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5
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.
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6
To serve, top each waffle with blueberry mixture and whipped cream.