Belgian Iron Cookies

Name: Belgian Iron Cookies
Yield: 10 dozen
Ingredients: 5 pounds all-purpose flour; 4 ½ cups brown sugar; 12 eggs; 2 cups butter; 1 teaspoon vanilla extract; 1 teaspoon salt; 2 tablespoons whiskey

Rating: 4 stars

5 Ratings
5 Reviews
3 Photos

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.

By Linda Housner

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Recipe Summary test

Servings:

Yield:

10 dozen

Nutrition Info

Ingredients

Original recipe yields 60 servings

The ingredient list now reflects the servings specified

Directions

Step 1
Cream butter and brown sugar. Add eggs, vanilla, salt, and liquor (if desired). Blend in.

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Step 2
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.
Step 3
Refrigerate dough overnight.
Step 4
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.
Step 5
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

Per Serving:

249 calories; protein 5.2g; carbohydrates 39.6g; fat 7.5g; cholesterol 53.5mg; sodium 100.2mg. Full Nutrition

Reviews (5)

Most helpful positive review

GRANNYANNE

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

Helpful

(16)

Most helpful critical review

KHIX

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

Helpful

(11)

5 Ratings

5 star values: 1
4 star values: 3
3 star values: 1
2 star values: 0
1 star values: 0

Reviews: Most Helpful

Most Helpful Most Positive Least Positive Newest

GRANNYANNE

12/19/2002

Helpful

(16)

Mimee

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

Helpful

(12)

KHIX

12/14/2002

Helpful

(11)

Phyllajean

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

Helpful

(10)

Gilda George

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

Helpful

(5)

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All Reviews for Belgian Iron Cookies

- of Reviews

Belgian Iron Cookies

Servings Per Recipe: 60
Calories: 249

% Daily Value *

protein: 11 %

carbohydrates: 13 %

dietary fiber: 4 %

sugars:

fat: 12 %

saturated fat: 21 %

cholesterol: 18 %

vitamin a iu: 5 %

niacin equivalents: 26 %

folate: 19 %

calcium: 2 %

iron: 11 %

magnesium: 4 %

potassium: 2 %

sodium: 4 %

thiamin: 30 %

calories from fat:

*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

**Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-)Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.