1 lb. butter
7 eggs
3 1/2 c. granulated sugar
1/2 c. brown sugar
6 1/2 c. all-purpose flour
2 tbsp. vanilla
3-4 oz. bourbon whiskey
Scant bit of salt

Melt butter and cool. Beat eggs lightly. Mix together melted butter, beaten eggs, bourbon and vanilla. Pour over mixed dry ingredients and mix (best way is with hands). Refrigerate for 15-20 minutes. Drop by teaspoon onto pizzelle iron. Makes about 6 or 7 dozen cookies.