Prep 5 mins
Cook 15 mins
This traditional Scandinavian treat is a thin, crisp cookie that is baked in a special krumkake iron (something like a waffle iron, but with more decorative, lacier and shallower grids. From the Minnesota Scandinavian chapter of the United States Regional Cookbook, Culinary Arts Institute of Chicago, 1947
- 1⁄2 cup butter, melted
- 1 cup sugar
- 2 eggs
- 1 cup cream
- 1 1⁄2 cups flour, sifted
- 1⁄2 teaspoon vanilla
- 1⁄4 teaspoon salt
- Mix all the ingredients together throughly to make a thin batter.
- Preheat krumkake iron over medium heat on top of range until a drop of water sizzles when dropped on top.
- Open iron; lightly brush inside top and bottom with shortening, oil or melted butter.
- Spoon 1 tablespoon batter onto center of hot iron; close iron.
- Bake about 1 minute on each side until cookie is lightly browned.
- Insert tip of a knife under cookie to remove from iron; roll hot cookie into a cone shape.
- Cool on rack.
- Cookies become crisp as they cool.
- Repeat with remaining batter.
- If batter thickens as you use it, add water a tablespoon at a time as necessary to thin it to the consistency of thick cream.
- Store baked cookies in airtight containers.
- If desired, sprinkle with confectioner's sugar or fill with lightly sweetened whipped cream.