This great photo of galettes is taken from the batch made by my daughter Liz and her husband Tim











I love the fact that cookies that have been in families for years are getting called ‘heirloom’ cookies. What a riot!

Anyway, this cookie is one that my grandfather’s family on my mother’s side brought with themĀ from Belgium. They called them galettes, and we make them every year at Christmas. They’re made with an iron…we use a pizelle iron, which is sort of the Italian version of a galette.
Here’s the recipe for a half-batch. It’ll make about 8 dozen.
3 sticks margarine
1/4 cup milk
1 1/2 cups brown sugar
1 cup white sugar
1/2 t. vanilla
2 1/2 t. baking powder
3 eggs, divided
1/4 t. salt
5 1/2 cups flour
Beat egg whites until stiff. Set aside. Cream butter and sugars. Add remaining ingredients. Add whipped egg whites last. If dough is sticky, add another 1/2 cup flour but DO NOT EXCEED 6 CUPS. If needed, refrigerate until it can be handled.
Heat a pizelle iron. Using a cookie scoop, place a nice size ball of dough on the iron. Close and cook until golden but not brown. (It can be a fine line. The first two cookies won’t take any time at all (<20 seconds) because the iron is so hot. After that, lengthen it to somewhere between 60 to 90 seconds. They look like the above. (special thanks to Liz and Tim for the photo of their cookies.)

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