Phyllajean Recipe Reviews (Pg. 1) - Allrecipes.com (11596757)

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Big Soft Ginger Cookies

Reviewed: Oct. 9, 2010
Absolutely delicious! I ran out of white sugar so substituted light brown for a little more than half of it, which made me worry that they would be too "molasses-y." They weren't. Next time I will sub rum for the water. Also, I iced them with a rum glaze which really added some complexity. Can't wait to make them again!
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Photo by Phyllajean

Belgian Iron Cookies

Reviewed: Jun. 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 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
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