Krumkake
Krumkake is a delicious Norwegian cookie served alone or filled with whipped cream and/or fruit.
Servings: 24 cookies
Ingredients
- 3/4 c. butter softened
- 1 c. granulated sugar
- 4 lg. eggs
- 1 tsp. vanilla extract
- 1 1/2 c. all-purpose flour
Instructions
- In a mixing bowl, cream together butter and sugar. Stir in the eggs, one at a time. Add vanilla. Stir in flour, mix until creamy.
- Preheat Krumkake iron on both sides over medium to medium-high heat just until a drop of water sizzles on the surface; to prevent damage to the iron and to keep the cookies from scorching (Do not heat over the highest setting). Lightly grease the two sides of a Krumkake iron with cooking spray or melted butter.
- Alternative: If using an electric krumkake baker, follow the directions provided by the manufacturer.
- Bake for 30 seconds, flip the iron over and bake an additional 30 seconds. Flip the iron back to the initial position, open, and immediately roll the cookie around a Krumkake cone or the handle of a wooden spoon. Keep on the roller until it is cool enough to keep from unfolding. Slip the cookie off the cone and allow it to cool on a rack.
- Continue baking the rest of the batter. Store in a tightly sealed container in order to retain crispness.
- Cook's Note: If the first Krumkake appears lacy, full of holes or too thin, add slight amount of water.