the belgium

it's true. the belgium is my claim to fame. for years people have brought me their stories of belgiums they have encountered. they say " i was at this shower and these people were going on and on about so and so's belgium - i tried it - it sucked" or "yeah, she made these really big, dry belgiums" or
"hard icing"
"puffy cookie"
"no cherry".....

i have heard friends and family defend my belgium to the point where i actually feel bad for the other belgium maker. they will say "oh, jen makes the bessssstttttt belgium". and to people who have yet to try the belgium they will bring them a single cookie on a napkin and say "try this!" and stand there for the reaction. i have actually thought that i could make a living making belgiums - but forget it - too much labour. it takes hours to make the belgium - when you consider that i slice tiny little slivers of maraschino cherry to top each cookie - well, it's insane. i would have to charge 40 bucks a dozen. i'm too nice to charge 40 bucks a dozen.

i will say that it is rare to find someone who makes belgiums. and people really do love them. so if you do make them this year be prepared for major kudos.
so here is my recipe.
i have it written in my grandmother's old joy of cooking cookbook from the 50's. it was originally taken from my mom's "Ward 39" cookbook ( the nurses who worked in psychiatry put it together back in the early 80's ).
there is no recipe for the icing. i kinda wing it : mix room temp. butter and icing sugar until it looks white - until the butter colour is gone. the icing must also be stiff - because if it's soft it will melt - oh, add a touch of cream to the icing too. like 2 tbsp..

Belgium Cookies
1 cup butter
3/4 white sugar
1 egg
2 1/2 cups flour
1 tsp. vanilla

Cream butter and sugar. Add egg and vanilla. Beat until fluffy. Add dry ingredients a little at a time. Mix well.
Roll thinly. Cut into circles with cookie cutter or shot glass. Shot glass is perfect size. Bake for 10 min. at 350.
Cool cookies. Spread seedless jam of choice ( strawberry, raspberry etc) on cookie - top with another cookie. Spread with thin layer of icing. Let set for about 2 hours before putting into containers. I actually freeze them in a single layer until ready to use. have found icing and jam take long time to set without freezing.
That's it.
Merry Christmas and happy baking to all.

like mine - but i do not put that really large cherry - just a tiny sliver - cause i think most of us would find swallowing that big hunk of maraschino cherry hard work. also no green leaf icing. just the sliver of maraschino.