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 almonds (about 1 ¼ cups) – need whole almonds to garnish each cookies; need about a cup of blanched slivered almonds chopped.
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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, the flour and the baking soda dissolved in the boiling water.
Last, add the chopped almonds.
Roll the dough about ¼ inch thick and cut into 2-inch squares or diamond shapes.
Garnish each cookie with a whole blanched almond.
Cover the dough with waxed paper and leave on the counter overnight.
Put 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:3 dozen |
Preparation
Time: |
Preparation
Time:30 minutes; must set overnight |
Personal
Notes: |
Personal
Notes: If the store doesn't sell blanched almonds, you can blanch raw ones. 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 and 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.
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