Belgian Biscuits Recipe

• 5 c. Monarch Cake and Pastry flour, unsifted
• 10 Tbsp. butter, at room temperature
• 1 lb butter, at room temperature
• 1 c. fruit sugar For the Almond Icing
• 1 c. icing sugar
• 3 dsh almond extract
• 1 Tbsp. or possibly so boiling water To Assemble glace cherries or possibly silver candy "shot" for decoration double fruit raspberry jam

1. To Assemble:In a large bowl, combine the flour, butter and sugar and work together with your hands.
2. In fact, sit down in front of your favourite Food Network Canada Christmas special because it will take about 15 min of work to bring the dough to an even consistency.
3. Continue rubbing in the butter till it's perfectly homogenous.
4. You'll know when it's right because the dough will suddenly change and become a bit satiny.
5. Divide the dough into 2 even pcs and form each into a log about 1 inch in diameter.
6. Roll each log of dough in waxed paper till perfectly round.
7. Chill for 45 min (or possibly wrap in plastic wrap and freeze for up to a month).
8. Preheat oven to 325 degrees.
9. Remove dough from fridge and, using a sharp knife (or possibly cookie cutters if you're not up for a challenge), carefully slice even rounds from it about 1/8 inch thick.
10. Bake on a cookie sheet for about 15 min or possibly till lightly golden brown.
11. Cold.
12. For the almond icing: in a measuring c. combine the icing sugar, the almond extract, and carefully add in boiling water, a tsp.
13. at a time, till the mix is a thick, barely flowing icing.
14. To assemble: place one cooled cookie bottom up on the work space, spread with 1/2 tsp.
15. raspberry jam, top with a second cookie, bottom down to create a sandwich.
16. Continue till all cookies are sandwiched.
17. Drip a little pool of almond icing on top of each and carefully decorate with either cherries or possibly silver shot.
18. I am almost certain which there's absolutely nothing Flemish about these Christmas cookies - but which's what my grandmother called them.
19. If I had to guess about provenance, my money is on one of the oldtime cookbooks which the flour companies used to publish - crumbling 25 cent gems you sometimes find at church rummage sales.
20. The handwritten recipe which I used to make them was absolutely adamant about using Monarch Cake and Pastry flour.
21. These are my favourites at Christmas so I recommend which you use it, too - for the sake of authenticity.

pastry flour, butter, butter, fruit sugar, icing sugar, water

Taken from cookeatshare.com/recipes/belgian-biscuits-83302 (may not work)