1 1/4 c. butter
2 c. brown sugar
6 eggs
7/8 c. white sugar
1/2 tsp. salt
1 oz. whiskey
1 oz. vanilla
1 oz. rum extract
About 5 c. all-purpose flour

Cream butter, sugars and eggs together. Add salt, whiskey, vanilla, rum extract and flour. Drop by spoonfuls onto the hot Pizzelle iron. Cook until steam stops, about 30 seconds. Remove to cooling racks, package about 5 to a ziplock bag when cool.