Belgian Lukken Cookies


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"Belgian cookie recipe"

Serves 50 | Prep Time 25 | Cook Time 1 (per cookie)

Why I Love This Recipe

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).


Ingredients You'll Need

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


Directions

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.


Questions, Comments & Reviews



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