Belgian Iron Cookies Recipe

Ingredients
<br>- 5 pounds all-purpose flour
<br>- 4 ½ cups brown sugar
<br>- 12  eggs
<br>- 2 cups butter
<br>- 1 teaspoon vanilla extract
<br>- 1 teaspoon salt
<br>- 2 tablespoons whiskey
<br><p></p>Directions
<br>step 1: Cream butter and brown sugar.  Add eggs, vanilla, salt, and liquor (if desired).  Blend in.
<br>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.
<br>step 3: Refrigerate dough overnight.
<br>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 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.
">


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

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

Mastodon Share