This recipe was submitted by Suzanne LaPalm in our 2013 Holiday Heritage Recipe Contest. Suzanne’s cookies placed second in the contest, but they won a top place in my heart and I’ve made them every year since.

These cookies store well in a tin for up to 2 months. This batch makes dozens of cookies, and I like to package them in clear cello bags to give as hostess and teacher gifts.

Ingredients:
1 pound unsalted butter
6 eggs
3 ounces whiskey
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 the 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.