EMPIRE COOKIES
Jam filled shortbread cookies have been a longtime favorite on Scottish and English tea tables. Now popular in Canada! Store in a covered tin.
Provided by Marguerite
Categories Desserts Cookies Filled Cookie Recipes
Yield 12
Number Of Ingredients 11
Steps:
- Cream butter. Add sugar, creaming well. Beat in egg and vanilla. Combine flour and baking powder; gradually add to creamed mixture.
- On a lightly floured surface, roll out dough to 1/8 inch thickness. Cut into 2 inch rounds, and place on ungreased baking sheets.
- Bake at 350 degrees F (175 degrees C) for 10 minutes, or until very lightly browned at edges. Cool thoroughly.
- Spread half of the cookies with jam, and top with remaining cookies.
- Combine confectioners' sugar, almond extract, and enough hot water to make a thin icing. Frost tops of cookies. Top each with a small piece of candied cherry.
Nutrition Facts : Calories 266.3 calories, Carbohydrate 45.7 g, Cholesterol 35.8 mg, Fat 8.3 g, Fiber 0.6 g, Protein 2.8 g, SaturatedFat 5 g, Sodium 103.7 mg, Sugar 28.5 g
BELGIAN IRON COOKIES
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
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
BELGIAN CHRISTMAS COOKIES
Make and share this Belgian Christmas Cookies recipe from Food.com.
Provided by Olha7397
Categories Bar Cookie
Time 37m
Yield 5 doz
Number Of Ingredients 11
Steps:
- Cream butter with extract; add brown sugar gradually, creaming until fluffy. Add eggs, one at a time, beating thoroughly after each addition.
- Sift flour, baking powder, and salt together; add in thirds to creamed mixture, mixing until blended after each addition. Turn into a greased 15 x 10 x 1 inch jelly roll pan and spread evenly to edges.
- Sprinkle a mixture of almonds and cinnamon over batter, then sprinkle with a mixture of red and green sugar.
- Bake at 375°F 10 to 12 minutes.
- Cut into bars while still warm. About 5 dozen cookies.
- Canadian Family Cookbook.
Nutrition Facts : Calories 663.2, Fat 34.2, SaturatedFat 16.8, Cholesterol 149.7, Sodium 562.2, Carbohydrate 81.5, Fiber 2.9, Sugar 46.7, Protein 10.1
BELGIAN WAFFLE COOKIES
Crisp, yummy cookies which a lot of people seem to exchange around the holidays. I think the Italian verson contains anise.
Provided by TiaGem
Categories Dessert
Time 30m
Yield 4 waffles
Number Of Ingredients 6
Steps:
- Preheat waffle maker.
- Place butter and sugar in a large mixing bowl.
- Cream together on med-low.
- Add vanilla and salt, increase speed to medium.
- Add eggs and mix until smooth.
- Decrease speed to low, add flour and mix well.
- Divide batter into 4 3/4 cup portions.
- Using one portion, drop batter on each corner of the grids.
- Close waffle maker and bake until steam no longer escapes (about 3-5 min).
- Carefully remove waffle from maker and allow to cool.
- Serve plain or with your favorite fruit filling and whipped cream.
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- Speculoos. Speculoos is a type of spiced shortcrust biscuit which is famous in Belgium, and although you can buy it year round, it is traditionally baked for consumption on or just before Sint Niklaas day on 6th December.
- Waffles. Famous year round, the renowned warm and fluffy batter treat gains even more popularity over the Christmas period in Belgium. Christmas markets, especially in Brussels, produce them at speed and the delicious smell lingers in the air.
- Chocolate. Another famous Belgian specialty, chocolate is another food that takes the spotlight around Christmas. High-quality chocolate brands sell heavenly hot chocolate and you can often spot people waiting in queues to get their cup of the warm sweet beverage.
- Mulled wine. Another hot drink to warm yourself as you stroll through the Christmas markets is mulled wine (also called vin chaud and glühwein). The delicious spiced winter wine is popular in many countries, but it is definitely worth drinking some in Belgium.
- Seafood. Seafood is a common starter to the Christmas feast and plenty of Belgians enjoy both fish and shellfish. Mussels (moules) are especially popular in the country and are considered a national dish.
- Assorted potatoes. Potatoes are a staple of Belgium, from the famous Belgian frites (chips) which are eaten with sauce or with moules, to every other possible way to cook them.
- Vegetables. A few particular vegetables come to mind when you think of Belgium, and these unsurprisingly feature in the their Christmas meal. The first is of course Brussel sprouts, but these are often accompanied by others such as white asparagus, mushrooms and chicory (endive or witloof).
- Cougnou or Cougnolle. As a Christmas breakfast, Belgians often eat the usual common Sunday breakfast of baked crusty rolls with butter and jam and/or coffee cake.
- Accompanying condiments. Pickles, mayonnaise and mustards are very popular in Belgium and are of course present at the table of any Christmas meal. They serve to enhance the meal, adding flavour whether its a spicy kick from mustard or just a tasty dipping sauce like mayonnaise.
- Yule log. A popular pudding at Christmas is a kersstronk or Bûche de Noël, known as a Yule log in English. This is a traditional cake, usually chocolate (of course!)
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