These have been in the family forever. They last forever - they mellow like fine wine. You must have a special iron to bake them over a gas burner. It's like two hinged plates and it usually has a pretty pattern that is pressed into the cookies as they bake one by one.

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Recipe Summary

Servings:
60
Yield:
10 dozen
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Ingredients

60
Original recipe yields 60 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Cream butter and brown sugar. Add eggs, vanilla, salt, and liquor (if desired). Blend in.

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  • Now it gets to be fun. You have to work in all five pounds of flour little by little by hand. It will work in but it takes a while. You'll wind up with a BIG mixing bowl of dough.

  • Refrigerate dough overnight.

  • Have plenty of people to help with the cooking. Lightly grease and heat the empty cookie iron over a gas burner. Start with a tablespoon and a half of dough rolled into a little "cigar" shape and vary amount to fit the size of your cookie iron. It takes from one to one and a half minutes to cook each cookie - it's a trial and error process at first till you get a handle on the temperature of the gas burner and the heat retaining capabilities of your iron. A properly cooked cookie will be golden and after cooled, crisp.

  • This a family holiday tradition for us and we spend a whole day cooking cookies with lots of testing to make sure they're as good as last year's. The cast iron cookie irons work best, but I have seen people make them with the aluminum pizelle "irons". Ask for a krumkokie (croom cockie) iron at a gourmet cooking shop. We put them in tins and store till next Christmas, eating last year's cookies.

Nutrition Facts

249 calories; protein 5.2g 11% DV; carbohydrates 39.6g 13% DV; fat 7.5g 12% DV; cholesterol 53.5mg 18% DV; sodium 100.2mg 4% DV. Full Nutrition

Reviews (5)

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Most helpful positive review

Rating: 4 stars
12/19/2002
My Belgian mother used to make something similar. She used an electric waffle iron with extra small squares. It was imported from Belgium and Dad had to rewire a plug in the kitchen to use it. The special iron runs at a higher wattage - Mom says it makes a difference. Maybe you can find an extra small grid waffle iron at a kitchen gadget shop. Read More
(16)

Most helpful critical review

Rating: 3 stars
12/15/2002
I tried this with a pizelle iron but it didn't work out well because the dough is so thick. I couldn't get the insides of the cookies cooked without burning the outsides. I guess the gas burner method is the only good way. Read More
(11)
5 Ratings
  • 5 star values: 1
  • 4 star values: 3
  • 3 star values: 1
  • 2 star values: 0
  • 1 star values: 0
Rating: 4 stars
12/19/2002
My Belgian mother used to make something similar. She used an electric waffle iron with extra small squares. It was imported from Belgium and Dad had to rewire a plug in the kitchen to use it. The special iron runs at a higher wattage - Mom says it makes a difference. Maybe you can find an extra small grid waffle iron at a kitchen gadget shop. Read More
(16)
Rating: 4 stars
01/01/2009
My Belgian family mother-in-law made this cookie and called them galettes with the emphasis on ga'lettes. This year I ordered an electric iron from Palmer Mfg. and made my first batch. I cut the recipe in half and used 1 oz vanilla 1 oz rum extract and 1 oz whiskey and 2 lbs dark brown sugar. Very Good. Read More
(12)
Rating: 3 stars
12/14/2002
I tried this with a pizelle iron but it didn't work out well because the dough is so thick. I couldn't get the insides of the cookies cooked without burning the outsides. I guess the gas burner method is the only good way. Read More
(11)
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Rating: 4 stars
06/24/2010
Here's my faimily's (Pierson) version. I use the giant mixer in my church's kitchen and make at least 3 batches every Christmas. I use clean 2 or 5 gallon buckets with lids and store them in the garage (it's definitely cold in there.) until I have time to make them. We rarely get any - I give them all away. I also used the antique version for many years but now am quite happy with the electic version (Palmer Mfg.). It cooks two at a time and both sides at once! Gullets - makes 13 dozen 2 lbs. Butter 4 lbs. Brown sugar 1 dz. Eggs C. Rum 5 lbs. Flour Read More
(10)
Rating: 5 stars
03/20/2014
These cookies were crispy with a delicious rich buttery flavor--very quick and easy to make. I scaled the recipe down to 10 servings and increased the vanilla extract to 1/4 tsp instead of 1/8. I used dark rum because I didn't have any whiskey in the house. Then I whipped up the ingredients in the food processor and there was no need to refrigerate the dough. After following the rest of the directions in the recipe I baked the cookies to perfection in a waffle cone griddle. They tasted very similar to the authentic Belgium Buttery Waffle Cookies that my co-worker brought back to the office from her trip abroad. This recipe is definitely a keeper and I will be making them regularly. Read More
(5)