Tara’s Belgian Galettes

20 cups (5 pounds) all-purpose flour
4 1/2 cups (2 pounds) brown sugar
12 eggs
2 cups butter
1 teaspoon vanilla extract
1 teaspoon salt
splash or two of whiskey, rum, or scotch (optional)
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. If you are using an electric iron, the temp won’t be an issue.

Remarks:
No quantities given but this should be a lot of cookies!

Source: Tara Godfrey – Posted to the Food Forum 09:23:43 12/20/2000.