Belgian Iron Cookies

Recipe View 5 mins In a large bowl, cream together the softened butter and brown sugar until light and fluffy. (5 minutes)

Recipe View 3 mins Add the eggs one at a time, beating well after each addition to ensure a smooth and emulsified batter. (3 minutes)

Recipe View 1 mins Stir in the vanilla extract, salt, and whiskey until evenly incorporated. (1 minute)

Recipe View 10 mins Gradually add the flour in small batches, mixing by hand after each addition until just combined. Be careful not to overmix. (10 minutes)

Recipe View 12 hrs Cover the dough tightly with plastic wrap and refrigerate overnight to allow the flavors to meld and the dough to relax. (12 hours)

Recipe View 15 mins Lightly grease the krumkake iron with cooking spray or melted butter. Heat the iron over a gas burner set to medium heat until it is hot but not smoking. (15 minutes)

Recipe View 2 mins Roll approximately 1 tablespoon of dough into a small, cigar-like shape. (2 minutes)

Recipe View 1 mins Place the dough on the preheated iron and press the iron together firmly. Cook for about 30 seconds per side, or until the cookie is golden brown. (1 minute)

Recipe View 1 mins Carefully remove the cookie from the iron and let it cool completely on a wire rack. Repeat with the remaining dough. (1 minute)