belgian iron cookies

Ingredients

• Servings: 10
• 5 pounds all-purpose flour
• 4 1/2 cups brown sugar
• 12 eggs
• 2 cups butter
• 1 teaspoon vanilla extract
• 1 teaspoon salt
• 2 tablespoons whiskey

Recipe

• 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.