Belgium Gullets Recipes

Steps:

• In a large bowl, stir together the brown sugar and butter until smooth and creamy; then add eggs and vanilla, and beat well. Gradually stir in flour. Set bowl over a hot water bath, and stir to blend ingredients. Cover, and refrigerate overnight.
• Preheat the galette iron.
• Shape dough into 1 inch balls, and place in the galette iron. Close the iron, and cook the cookies. This should take about 30 seconds in an electric galette iron, or 2 to 4 minutes in a handheld iron over a medium flame. Carefully remove cookies and cool on wire racks.

Steps:

• Mix butter, sugar and yolks until light and fluffy. Add milk and vanilla extract and beat until incorporated. Mix together the 4 cups of flour, salt and baking powder. Add to butter mixture. Beat egg whites until soft peaks form as for meringue. Add egg whites alternately with the remaining 2 cups of flour. Drop by teaspoon onto hot waffle iron. Remove when light brown. Let cool. I wrap them in wax paper and store in large airtight container.

Steps:

• cream sugar and butter.
• add vanilla, whiskey, and almond extract.
• add flour in batches.
• scoop out and cook using waffle iron.

Steps:

• 1. Mix butter and sugar together. Add eggs and vanilla, beat by hand. Add other ingredients.
• 2. Mix in flour a little at a time to form stiff dough. Test cook one, may need to add additional flour. Cookie should be thick and chewy.
• 3. Must use waffle iron. Drop spoonful of dough on waffle iron. Do not over cook.
• 4. May dust with confectioner's sugar (optional).

Steps:

• 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.

Steps:

• Separate the eggs. Beat the egg whites until stiff peaks have formed.
• In a separate bowl beat the egg yolks until light and lemon colored. Beat in the sugar, oil, flour and orange extract. Beat for about 10 minutes then fold in the egg whites.
• On a preheated non-stick waffle iron drop teaspoons of batter. BAKE LIGHTLY. Transfer to racks to cool. Sprinkle with confectioners' sugar.