Suzanne LaPalm’s (Great-Grandmother’s) Belgian Lukken

The Story:
Shared over five generations, the Belgian cookie lukken is our sweet holiday tradition. When my great-grandmother emigrated from Belgium, she brought the recipe with her and it’s changed little over the years.

Once made on an ijzer (iron) placed over the fire, we now cook them on pizzelle makers or a modern lukken iron. The recipe we currently use was clipped from a US-based, Belgian newspaper in the 1950s and has been adapted for that new-fangled electric pizzelle “iron.”

Growing up, there was always lukken at Grandma’s and Great-Grandma’s during the holidays, but it wasn’t until after they were both gone that I got in on the making of it. For years now the tradition is the day after Thanksgiving, we gather at my brother’s big house for what I call the lukken-making EXTRAVAGANZA!

Three generations, from ages 8 to 80, come together to transform the dough into hundreds of perfectly formed balls. You then place the balls on the pizzelle maker, close it up, say one Hail Mary, open it up and you have perfectly golden lukken. They are then transferred by spatula to the cooling area for stacking and wrapping into packages of one dozen to enjoy ourselves or give as gifts.

Even with some lukken sneakily snarfed up during the extravaganza, with three batches, we usually end up with about 40 dozen.

The Recipe:
From time to time I’ve come across cookies that look similar, although with different names, some even Belgian, but nothing has ever matched the buttery, whiskey-mellowed sweet treat that is lukken!

Ingredients:
1 pound unsalted butter
6 eggs
3 oz. whiskey (yee haw!)
1 pound brown sugar
1 pound white sugar
2 pounds flour
Dash of salt

Directions:
Melt butter and cool. Add slightly beaten eggs and beat lightly. Add sugars—first the brown and beat lightly, then add white sugar, whiskey, and salt. Sift flour, add, and blend well. Store batter in the refrigerator overnight.

Shape into small balls and place, two at a time, on pre-heated lukken ijzer or pizzelle maker. Close and wait approximately 30 seconds. Open, and if cookies are golden, remove to cooling rack. Repeat until all balls have been cooked.

No need to freeze these cookies; just store in a cool, dry place. We make them right after Thanksgiving and the whiskey helps the flavors to develop more over the next few weeks, when they’ll be at their peak! My mom says that when she was a kid, the adults would enjoy their lukken with a shot of whiskey. Enjoy! Makes 12-14 dozen.

Submitted by Suzanne LaPalm of Oakdale, MN

 

6 Responses

  1. Nancy and Roger Zaenglein

    Terrtific to see you and your grandmother making Lukken..what a wonderful tradition. AND there are enough cookies to share the joy!

  2. Renee DeGrendel

    Thanks for sharing. I too use this exact recipe from my Belgian grandmother to make the New Years cookies. It’s a fun tradition in our house. Do you have any other Belgian recipes? Renee DeGrendel.

    1. Sarah Nasello

      Hi Renee,

      Thank you for your comments. No, I don’t have any other Belgian recipes, yet, unfortunately – our family heritage encompasses Italian, Norwegian, Irish and German. The Belgian Lukken recipe was submitted by one of our readers, for a contest we held a couple years ago. It was the runner-up recipe, and it has become a favorite of mine. If you have a Belgian favorite you’d like to share, I’d be happy to post it for our readers to enjoy. Thanks so much and best wishes for a happy, prosperous and peaceful New Year!

    1. Sarah Nasello

      That is a great question! When I received this recipe, the only iron I had was an electric krumkake iron, so that’s what I tried first. Unfortunately, the dough was too thick for my press, which is more suitable for batters than dough. I purchased a double pizzelle iron and have had great results with that.

      I so appreciate your question, as it is a reminder that I still need to make krumkake before Christmas! Oh, how time flies. I wish you happy baking and a blessed and merry Christmas!

      Warmly,
      Sarah

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