In a large mixer, cream together butter, white sugar, and brown sugar.

Add eggs, vanilla and apricot brandy.

Add flour. Mix well.

Refrigerate dough overnight or until easy to handle.

Preheat cookie iron for 15 minutes. Spray the cooking plates with baking spray or brush with shortening.

Use a cookie scoop to keep the size consistent. Roll the dough into balls approximately 1 inch and place in the center of the hot cookie iron.

Close the lid and clip the handles together.

Allow to cook at least until steaming stops, about 30 seconds.

Remove cookies with a fork or thin tongs.

If you want to shape them into cones or cups, do so right after removing them, while they’re still pliable.

Allow the cookies to cool on a wire cooling rack.