Belgian Cookies

Needs to be prepared the day before and refrigerated overnight otherwise it's very sticky and unruly.
Works best with sticks of dairy-free butter. It doesn't get as crunchy as with actual butter but still very delicious
I prefer a Spiced Rum like Krakken for a better flavor

Ingredients

1 lb Butter - softened but not melted	1 Tbsp Salt
5 cups Sugar	1 Tbsp Vanilla
6 eggs	1 - 2 oz shot of Brandy / Spiced Rum

Directions
Cream the softened butter and sugar add the eggs, vanilla and Rum / Brandy mix in flour and salt batter will be stiff and very sticky, refrigerate at least a couple hours or overnight.

When batter is firm portion into balls about walnut sized (use 1 - 1 1/2 Tbsp dough scoop) Cook for 1 min in cookie iron cool on rack then store in air tight container

Makes about 9 dozen You will need a thin Belgian Cookie Iron to make these cookie. Purchased this one off Amazon https://www.amazon.com/Palmer-Electric-Belgian-Cookie-Iron/dp/B000NRR7XI/