Description
Learn how to make these delicate, buttery traditional Norwegian holiday cookies!
Ingredients
Units
Scale
- 3 eggs
- 1 cup white sugar
- 1 teaspoon real vanilla
- 1/2 cup (1 stick) unsalted butter, melted and slightly cooled
- 1/2 cup heavy whipping cream
- 1 1/2 cups white flour
- A small pinch of salt
- 1 teaspoon of crushed cardamom (optional)
Instructions
- COMBINE INGREDIENTS: Mix all ingredients well. The batter should look like pancake batter. If it’s too thick, you can add a bit more cream.
- SPOON BATTER ONTO IRON: Spoon approximately 1 tablespoon of batter onto the center of preheated Krumkake iron. I put mine at level 4 but you may need to adjust yours.
- COOK: Close the iron and cook until the light turns green (until the cookie is lightly golden brown).
- REMOVE AND FORM: Remove cookie from the iron with a butter knife or offset spatula. It will be warm but not hot. While the cookie is still warm, roll it onto the Krumkake roller, forming it into a cone shape.
- COOL: Leave it on the cone until it’s cooled and the shape is set. Then slide it off the iron and set it aside.
- SERVE: These cookies are so pretty on their own but you can sprinkle with powdered sugar and/or fill with whipped cream or ice cream, if desired.
- STORAGE: If you aren’t eating these cookies immediately, make sure to store them in an airtight container. They will get soft and soggy if they are left out uncovered for too long.
- Prep Time: 5 minutes
- Cook Time: 30 minutes
- Category: Dessert
- Cuisine: Norwegian