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Recipe Summary

prep:
20 mins
chill:
2 hrs
bake:
3 mins
total:
2 hrs 23 mins
Servings:
25
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Place melted butter in a large bowl and let cool. With an electric mixer on medium to high speed, beat in eggs, one at a time. Beat in bourbon, if you like, and vanilla. Beat in sugars until well combined. Gradually beat in flour and salt until well combined.

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  • Cover and chill dough at least 2 hours or until firm enough to scoop.

  • Preheat waffle baker. Drop dough from a small (1 tablespoon) cookie scoop, or drop by rounded teaspoonfuls into center of each waffle grid; close lid. (Make about 4 cookies at a time, leaving about 2 inches between dough mounds.) Cook on medium heat for 3 minutes or until cookies are golden brown. Using a fork, transfer cookies to a wire rack; cool. Repeat with remaining batter. If you like, sprinkle lightly with powdered sugar. Store in an airtight container at room temperature for up to 2 days. Makes about 25 cookies.

Nutrition Facts

75 calories; fat 3g; cholesterol 24mg; saturated fat 2g; carbohydrates 11g; mono fat 1g; sugars 7g; protein 1g; vitamin a 97.2IU; riboflavin 0.1mg; niacin equivalents 0.4mg; folate 12.1mcg; vitamin b12 0.1mcg; sodium 37mg; potassium 16mg; calcium 10.1mg; iron 0.4mg.
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