Belgian Cookies. 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. We loved the cookies' spice and light texture, but when we tried recreating them at Milk Street, we were left with a too-crunchy cookie that lacked flavor.
To achieve the appropriate texture, we rolled the dough thin so it would bake up dry and crisp, used only enoug. Preheat a French-Belgian waffle iron over medium heat. The Gaulettes are done when they turn golden brown. You can cook Belgian Cookies using 13 ingredients and 6 steps. Here is how you cook it.
Ingredients of Belgian Cookies
- You need of Cookie.
- It’s 1 cup of Butter.
- You need 3/4 cup of white sugar.
- Prepare 1 of Egg.
- It’s 3 cup of Flour.
- Prepare 1 tsp of baking powder.
- It’s 1 tsp of vanilla extract.
- You need of Icing.
- Prepare 1 of milk.
- Prepare 1 of icing sugar.
- It’s of Topping.
- You need 1 of raspberry jam.
- It’s 1 of maraschino cherries.
Allow them to cool completely on a wire rack. 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.
Belgian Cookies instructions
- Beat butter, sugar, vanilla and egg until light.
- Sift in dry ingredients.
- Roll dough and attack with cookie cutters. Transfer to baking sheet..
- Bake at 350 Fahrenheit for 10 minutes.
- Combine icing sugar and milk until it is thick but spreadable..
- Cover half of baked cookies with jam and then with another cookie. Add a dollop of icing sugar and top with a quarter of a cherry..
Must be cooked on a Belgian Lukken Cookie Press (Not easy to find but well worth it). Sift together flour, spices, baking soda, baking powder and salt. In the work bowl of a stand mixer, cream together butter, white sugar, brown sugar and vanilla. Add dry ingredients to mixer, a few spoonfuls at a time, mixing on low speed until combined. Wrap dough tightly in plastic wrap.