French Cookie - Gauffrette

1 lb. Butter
1 lb. Brown Sugar
1 cup granulated sugar
7 eggs
1 tsp. salt
6 Tbl. Vanilia
7 cups flour (add a little extra if dough is sticky)

Throughly cream butter, sugar and salt. Add eggs and vanilla. Blend in the flour, you have to work in the flour little by little by. Dough can be refrigerated overnight.

Start with a tablespoon and a half of dough rolled into a little "cigar" shape or round ball and vary amount to fit the size of your cookie iron. It takes from one to one and a half minutes to cook each cookie depending on thickness of Iron - it's a trial and error process at first till you get a handle on the temperature of the gas burner and the heat retaining capabilities of your iron. A properly cooked cookie will be golden and after cooled, crisp.

Enjoy