Norwegian Krumkake

You’ll have to buy or borrow a krumkake iron for these cookies. They’re easy to make—like waffles. Recipe courtesy of Bea Ojakangas

1 cup sugar

1/2 cup (1 stick) butter, melted

2 large eggs

1 cup milk

1 1/2 cups all-purpose flour

In a medium bowl, cream the sugar with the butter. Beat in the eggs until the mixture is light and lemon colored. Beat in the milk and flour until blended and smooth. Let stand 30 minutes. Spray the krumkake iron lightly with nonstick spray; preheat as directed. Open the iron; spoon 1 heaping teaspoon batter onto center of the hot iron. Close iron. Bake about 30-40 seconds until the cookie is lightly browned. Insert the tip of a knife under the cookie to remove from the iron; roll the hot cookie into a cigar or cone shape. (Krumkake iron comes with a form for rolling) Cool on a rack. Cookies become crisp as they cool. Repeat with remaining batter. Batter will thicken as you use it; add water a tablespoon at a time as necessary to thin it to the consistency of thick cream. Store the baked cookies in an airtight container. They can be kept frozen for several weeks.