'Tis the season, Cookies, 5

Krumkake

These are Norwegian cookies that are baked in a special Krumkake Iron or Krumkake Baker. I have used both. The Iron was old and heavy, fit on the small size burner on the stove and only allowed for making one cookie at a time. Since my Dad gave me the Iron it had sentimental value and I valiantly struggled on well past time to replace it. Making the cookies took forever! A few years ago I caved in and got the more modern Baker. It is electric and cooks two cookies at once. The entire batch of cookies is completed in an hour instead of taking almost all day. It is a little tricky getting both cookies out and rolled up before they get too brown or set up and crumble (as the name suggests). This recipe has been passed down from my great-great grandmother and is different from the recipes that come with either the Iron or the Baker.

Krumkake

3 well beaten eggs
½ cup sugar
½ cup melted butter
½ cup flour
1 teaspoon vanilla [alternative flavoring almond or lemon]
1 teaspoon freshly grated cardamom

Makes 2 dozen cookies or maybe a couple more than that.

I use a wire whisk but you could use an electric mixer to
1. beat the eggs until foamy
2. then add the sugar, melted butter,
3. and last the flour and flavorings.

It should make a thick, sticky, slightly runny batter.

Krumkake baker

4. Scoop out a spoonful of batter and put it on the preheated Iron or Baker. The Baker has a convenient light that tells you when it is hot enough and when the cookies are done. You will just have to guess with the Iron (much turning back and forth and peeking inside to see if it is ready to come out).
5. Use a spatula to lift the finished cookies out of the Baker or Iron.
6. Roll the flat cookies immediately (hot, hot, hot, watch your fingers!).

Roll the Krumkake into cones

The Baker came with a cone shaped roller device. I used to just roll the flat cookie into a tube with my fingers when I used the Iron.

Cardamom, whole seeds

I know it is a lot of work to get the whole cardamom seeds, break them open, and then chop them up finely but you really do want the freshest cardamom—strong enough to make your eyes water when the little seeds are ground up. After I get enough loose seeds out of the pod I use a Krups grinder to finely chop them up.

As long as the cookies are kept in an airtight container (so they don’t get soft) they will keep for a very long time but usually they get eaten up before too much times goes by. The cookies can be eaten as they are or just before serving the cones can also be filled with whipped cream and fruit sort of like an ice cream cone.