Belgian Cookies Recipe
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Category: |
Category: |
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Ingredients: |
Ingredients: 1 ½ cups brown sugar
1 cup butter
2 well-beaten eggs
1 Tbsp. boiling water
½ tsp. baking soda
½ tsp. vanilla
3 ½ cups flour (about)
½ lb. blanched & chopped slivered almonds (between 1 cup and 1 ¼ cups)
Plus, need one blanched whole almond to garnish each cookie (approx. 100 cookies per batch).
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Directions: |
Directions:In a large pot, melt the butter & brown sugar together, but do not allow to boil.
Add the vanilla & well-beaten eggs, then the baking soda dissolved in the boiling water, and finally, add the flour, a cup at a time.
Last, add the chopped slivered almonds.
Roll the dough about ¼ inch thick and cut into 2-inch squares or diamond shapes.
Garnish each cookie with a blanched whole almond.
Cover the dough with waxed paper and leave it on the counter overnight.
The next morning, lay out the cookies on cookie sheets, spaced a bit apart.
Bake at 350° for 8 to 10 minutes, depending on how soft or hard you want the cookies to be. |
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Number Of
Servings: |
Number Of
Servings:Makes about 100 cookies |
Preparation
Time: |
Preparation
Time:30 minutes; then must set overnight |
Personal
Notes: |
Personal
Notes: If the store doesn't sell blanched almonds, you can blanch raw almonds. Pour boiling water over a bowl of raw almonds. Let them soak. After a few minutes, dip a spoon in and begin pulling each almond out, then remove the skins. If the almonds have soaked long enough, the skins will slide off.
Throw away the skins. Spread the damp almonds on a cookie sheet and let them thoroughly dry before storing them. You can also put them into an oven on low heat to dry them out more quickly.
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