Belgian Lukken Cookies
1/2 dozen large eggs
1 lb. butter (melted)
1 1/2 oz. of whiskey or brandy
3 tlbs. vanilla
1 dash of salt
1 lb. light brown sugar, packed (2 cups)
1 lb. white sugar (2 cups)
2 lbs. all-purpose flour
Melt the butter and let cool.
Add eggs, whiskey and salt, blend together.
Add both sugars and mix thoroughly.
While blending, mix in flour a little at a time until well blended, removing any hard chunks of brown sugar.
Roll mix into a tube and wrap with plastic wrap, store in the fridge overnight.
Heat cookie iron on stove. Test by dropping a little water on it, it will sizzle before evaporating. Experiment with the temperature to get it just right, no two stoves are the same.
When ready, spoon a lump of the dough on the iron and close clamshell tightly. Cook for 20 to 30 seconds - just enough to lightly brown - and flip to the other side for another 20 to 30 seconds. Repeat for the rest of the dough pieces.
Pairs Well With
A flat, crisp wafer cookie, similar to a pizelle, but much more dense and rich. A fantastic family recipe that was passed down from Grandma. Traditionally made around the new year to bring good luck. Must be cooked on a Belgian Lukken Cookie Press (Not easy to find but well worth it).