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My review
Belgian Iron Cookies
Linda Housner
"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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Ingredients
servings 249Original recipe yields 60 servings (10 dozen)
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Directions
{{model.addEditText}} Print- Cream butter and brown sugar. Add eggs, vanilla, salt, and liquor (if desired). Blend in.
- 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.
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11/16/2002
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....
1/1/2009
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 t...
11/6/2001
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...
6/23/2010
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 t...
3/19/2014
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/...