You guys know I’ve kind of been on a classic, comforting recipe kick. My mind was definitely in that place when I chose the recipe for The Great Food Blogger Cookie Swap. Well, I also chose them because whiskey is an ingredient…and I chose them because they are so, very special to me. The holidays are not the same if I don’t get a taste of these cookies. They are one of my favorite treats to share this time of year.
These cookies have been a tradition in my family for as long as anyone can remember. Both sides of my mom’s family have made them for many years. My great grandmother used to mix these up by hand and stand at the stove to cook them, two at a time. I have immense appreciation for her because of that.
We have always called them French Cookies, some call them pizzelles, which comes from the Italian word pizze meaning flat. The cookies are placed onto a heated cookie iron, similar to a waffle iron that flattens the dough, cooks it, and stamps a design onto the cookie. My mom has a newer pizzelle iron (which makes the snowflake-type pattern) but we also used my grandma’s French cookie iron which is older than me (pictured below). It’s heavy and it’s well-seasoned from years of making these cookies that I love so much.
I had a great time spending the day in the kitchen with my mom, my sister and my two nephews! We doubled the recipe and ended up making 20 dozen cookies that took us about 8 hours to finish up. It was, without a doubt, completely worth it…especially since I was able to share them with Paula, Pam, and Michelle! I love the thought of so many cookies flying all over the place!
If you didn’t participate in the swap this year but want to next year, click here to sign up for updates! I would also like to give a big thank you to Sally at Sallaboutme for the molasses cookies that she sent me; and also Carrie at Poet in the Pantry who sent me some dark and white chocolate ginger cookies. Both were fabulous!
French Cookie Recipe
Yield: 10 dozen cookies
A family tradition and Christmas-time favorite.
16 cups flour
4 Tbs. baking powder
1 pound butter (4 sticks), room temperature
9 cups brown sugar
1 cup granulated sugar
2 tsp. vanilla
4 Tbs. whiskey
Mix the flour and baking powder in a large bowl, set aside. Cream the butter until smooth. Add sugars and beat on high until creamy. Add eggs, one at a time until fully incorporated. Mix in vanilla and whiskey.
In a separate bowl, add baking powder to flour and combine. Slowly add flour mixture to liquid in small batches until fully incorporated and combined. Knead by hand if necessary. If the dough is too sticky, add a bit more flour.
Roll into 2-inch balls (I used my large cookie scoop that I use for cupcakes) and cook in a preheated cookie iron 60-90 seconds or until they reach the desired doneness.
You might find this easier to mix in half-batches at a time and then combine by hand. Even with a strong mixer, a half-batch is usually all that will be able to mix at one time.
Makes about 10 dozen cookies
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