Recipe by 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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4 1/2 cups
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.
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.
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.
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 ½ C. Rum 5 lbs. Flour
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.
* Percent Daily Values are based on a 2,000 calorie diet.
Belgian Iron Cookies
Serving Size: 1/60 of a recipe
Servings Per Recipe: 60
Amount Per Serving
Calories from Fat: 68
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