Belgian Recipes

Belgian Cookies I

4 extra large eggs

1 lb. butter melted and cooled

2 cups white sugar

1 cup brown sugar

1 box cake flour less 1 cup

1 tsp vanilla

1 tsp salt

2 jiggers apricot brandy (opt)

Beat eggs well by hand, add sugars and beat again. Add melted cooled butter and rest of ingredients.
Chill dough overnight and make into long rolls and cut off dough. The dough must be kept well chilled.

Belgian Cookies II

1 lb. butter

4 cups sugar

2 eggs

jigger of brandy

4 cups flour

You may have to work this by hand. Chill and roll into balls. Bake

Belgian Lukkies

6 large eggs, beat with fork

2 1/2 cups sugar

1 lb. butter melted and cooled

3 2/3 cups flour

Make the night before and refrigerate. Make into balls with flour on hands.
Make into balls with flour on hands. Put all balls on cookie sheet and
place in refrigerator, until firm. Take out about 20 at a time. Bake in lukken iron.
With a turkish towel wipe out iron to prevent smoking.

Waffle Cookies

1 lb. butter softened

6 cups sugar

6 eggs

8 cups flour

1 TBSP salt

1 small glass brandy, wine or whiskey

1 TBSP vanilla

Mix all together, roll into small ball. Bake in a Belgian cookie iron.

Lukkies

1 lbs. butter softened

3 cups sugar

1/2 tsp salt

6 eggs beaten

1 TBSP vanilla

4 cups bread flour

Can use 1 jigger of apricot brandy or 1 TBSP rum flavoring.

Let stand in refrigerator at least 1 hour.
Make into balls and bake.

Lukken Wafer

1/2 lb. butter
3 eggs
1 lb. flour
1/2 cup brown sugar
1/2 cup white sugar
1 oz. vanilla

pinch of salt

Melt butter and cool, and eggs and beat lightly.
Add sugars, vanilla & salt. Sift flour and blend well.
Store in refrigerator overnight. Shape into rolls and bake.