Best 8 Belgium Waffles Cookies Recipes

BELGIAN IRON COOKIES

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.

TRUE BELGIAN WAFFLES

Steps:

• In a bowl, combine flour, sugar and baking powder. In another bowl, lightly beat egg yolks. Add milk, butter and vanilla; mix well. Stir into dry ingredients just until combined. Beat egg whites until stiff peaks form; fold into batter. , Bake in a preheated waffle iron according to manufacturer's directions until golden brown. Serve with strawberries or syrup.

THE BEST BELGIAN WAFFLES

Steps:

• Oil the waffle maker.
• Sift the dry ingredients together in a large bowl.
• In separate bowl, separate egg whites and beat until stiff peaks form.
• In a separate bowl, mix together the egg yolks, milk, oil , and vanilla, stir slightly.
• Add to dry ingredients and mix well.
• Fold in egg whites.
• Cook in waffle iron on medium-high heat for around 5-10 minutes.

BELGIAN LUKKEN WAFFLE COOKIES

Steps:

• Combine ingredients together in a large bowl to form a dough.
• Roll into balls and place into the Lukken iron (Lukijyer) or Pizzelle iron until golden brown.

BELGIAN WAFFLE COOKIES

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.

MOM'S BELGIAN WAFFLES

Steps:

• Stir flour, baking soda, and salt together in a large bowl. Whisk buttermilk, melted butter, and egg yolks together in a separate bowl. Pour buttermilk mixture into the flour mixture; stir to combine.
• Preheat a Belgian waffle iron according to manufacturer's instructions.
• Beat egg whites in a glass, metal, or ceramic bowl until stiff; fold into the waffle batter.
• Pour batter into the center of the hot waffle iron and cook until golden brown, about 2 minutes per waffle or according to manufacturer's instructions.

BELGIAN SUGAR WAFFLES

Steps:

• Put 1 cup plus 2 tablespoons flour, 5 teaspoons yeast, and 1/3 cup water into the bowl of an electric mixer fitted with the paddle attachment. Mix to combine. Transfer to a large bowl. Cover loosely with plastic wrap, and let rest 12 hours.
• Stir together milk and remaining 5 teaspoons yeast in a small bowl. Let stand until foamy, about 5 minutes.
• Put remaining 2 1/2 cups flour, the butter, eggs, vanilla, and flour-yeast mixture into the clean bowl of electric mixer fitted with the dough hook. Add milk-yeast mixture; mix on medium speed 1 minute. Add granulated sugar and salt. Raise speed to high; mix until batter pulls away from sides, about 10 minutes.
• Add amber sugar, and mix 30 seconds. Cover loosely with plastic wrap, and let stand in a warm place until doubled in bulk, about 30 minutes.
• Heat a waffle iron until hot. Drop 2 tablespoons batter onto each mold. Cook until golden, about 3 minutes. Let cool completely on a wire rack. Dust with confectioners' sugar.

BELGIAN WAFFLES

Steps:

• Heat waffle iron. Whisk butter and milk together. Sift flour into mixture, and whisk until smooth; stir in sugar, salt and vanilla.
• Beat egg whites until they hold firm, glossy peaks. Fold batter gently into whites. Batter will be very thin.
• Pour batter onto grids. Bake 2 minutes; turn, and bake until golden. Serve dusted with sugar and ice cream, if desired.