Belgian Spice Cookies Recipes

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BELGIAN IRON COOKIES



Belgian Iron Cookies image

These have been in the family forever. They last forever - they mellow like fine wine. You must have a special iron to bake them over a gas burner. It's like two hinged plates and it usually has a pretty pattern that is pressed into the cookies as they bake one by one.

Provided by Linda Housner

Categories     World Cuisine Recipes     European     Belgian

Yield 60

Number Of Ingredients 7

5 pounds all-purpose flour
4 ½ cups brown sugar
12 eggs
2 cups butter
1 teaspoon vanilla extract
1 teaspoon salt
2 tablespoons whiskey

Steps:

  • 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.

Nutrition Facts : Calories 249 calories, Carbohydrate 39.6 g, Cholesterol 53.5 mg, Fat 7.5 g, Fiber 1 g, Protein 5.2 g, SaturatedFat 4.3 g, Sodium 100.2 mg, Sugar 10.7 g

SPECULOOS (BELGIAN SPICE COOKIES)



Speculoos (Belgian Spice Cookies) image

These rolled spice cookies are very similar to the Lotus brand Biscoff cookies distributed on some airlines. These are adapted from a recipe I found at Cupcake Project. http://bit.ly/oV00DU

Provided by DrGaellon

Categories     Dessert

Time 1h35m

Yield 3 dozen, 36 serving(s)

Number Of Ingredients 13

2 cups all-purpose flour
3 teaspoons ground cinnamon
1/2 teaspoon ground ginger
1/4 teaspoon ground nutmeg
1/4 teaspoon ground allspice
1/4 teaspoon ground cloves
1/2 teaspoon table salt
1/4 teaspoon baking soda
1/4 teaspoon baking powder
1 cup unsalted butter, room temperature
1/2 cup white sugar
1/4 cup firmly packed light brown sugar
1 teaspoon vanilla extract

Steps:

  • Preheat oven to 350°F.
  • 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. Refrigerate 60 minutes.
  • Place dough on Silpat or parchment. Roll dough out to about 1/4" thickness - about the size of the Silpat. Use bench flour as necessary to prevent sticking. Transfer Silpat to a cookie sheet.
  • Bake in preheated oven for 20-25 minutes. Cut into 3x2" rectangles with a pizza wheel.
  • Transfer Silpat to a cooling rack until room temperature. Store in a tightly sealed container.

Nutrition Facts : Calories 88.2, Fat 5.2, SaturatedFat 3.3, Cholesterol 13.6, Sodium 44.9, Carbohydrate 9.8, Fiber 0.3, Sugar 4.3, Protein 0.8

BELGIAN SPICE (SPECULAAS) COOKIES



Belgian Spice (Speculaas) Cookies image

I don't make this often, but my great grandmother brought this to the United States when she emigrated from Belgium in the 1910's. I thought I should write it down somewhere I couldn't lose it. She made these like icebox cookies, but she said that in Belgium the bakers would have cookie molds of pretty shapes carved into wooden slabs. They would press the dough over the slabs, then turn the slabs upside down over a cookie sheet, give it a sharp tap and the cookies would fall onto the sheet ready for baking. (Note: I'm not at all sure how many this makes, my estimate was a total guess)

Provided by Miu8843

Categories     Dessert

Time P1DT10m

Yield 4 dozen cookies, 30 serving(s)

Number Of Ingredients 10

2 cups brown sugar
1 cup shortening
1 cup butter
1/2 cup sour cream
1/2 teaspoon clove
1/2 teaspoon nutmeg
4 teaspoons cinnamon
4 1/2 cups flour
1/2 teaspoon baking soda
1/2 cup pecans, finely chopped

Steps:

  • Cream together first four ingredients.
  • Sift together dry ingredients, pour into creamed ingredients.
  • Stir until blended.
  • Stir in the pecans.
  • Form the dough into long rolls on wax paper and chill overnight in the refrigerator.
  • Slice very thin (the family can't agree how thin "very" is) and place on cookie sheet.
  • Bake at 400 degrees about 10 minutes.

Nutrition Facts : Calories 260, Fat 15.3, SaturatedFat 6.2, Cholesterol 17.9, Sodium 72.9, Carbohydrate 29.3, Fiber 0.9, Sugar 14.3, Protein 2.3

BELGIAN SPICE COOKIES



Belgian Spice Cookies image

Categories     Cookies     Mixer     Chocolate     Ginger     Dessert     Bake     Christmas     Kid-Friendly     Spice     Winter     Bon Appétit     Small Plates

Yield Makes 4 dozen

Number Of Ingredients 11

2 cups all purpose flour
1 tablespoon ground cinnamon
1 1/2 teaspoons ground ginger
1/2 teaspoon ground cloves
1/2 teaspoon baking powder
1/2 teaspoon salt
1 1/4 cups (packed) dark brown sugar
1/2 cup (1 stick) unsalted butter, room temperature
1 large egg
2 ounces good-quality white chocolate (such as Lindt or Baker's), melted
Red colored sugar

Steps:

  • Combine first 6 ingredients in medium bowl. Using electric mixer, beat brown sugar and butter in large bowl until light. Add egg and beat until fluffy. Gradually add dry ingredients and beat just until combined. Divide dough in half. Flatten each half into rectangle. Wrap with plastic; chill 1 hour.
  • Preheat oven to 350°F. Lightly butter 2 large baking sheets. Roll out 1 dough piece on lightly floured work surface to 13 x 9-inch rectangle. Trim edges to form 12x8-inch rectangle. Cut into 24 4x1-inch rectangles. Lightly press miniature cookie cutter into each rectangle to make imprints (do not cut through dough). Arrange cookies on prepared baking sheets, spacing 1 inch apart. Bake until edges begin to darken, about 8 minutes. Transfer cookies to rack and cool. Repeat with remaining dough piece.
  • Working with 1 cookie at a time, brush imprints with melted white chocolate. Sprinkle colored sugar generously over chocolate. Let stand until chocolate sets, about 2 hours. Shake off excess colored sugar. (Can be made ahead. Store in airtight container at room temperature up to 1 week, or freeze up to 1 month.)

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