(Wow. I rhymed. And I kind of want to erase that and start over, but I won't because I'm too tired.)
Sometimes you'll see these dainty, rolled cookies filled with whipped cream and berries... but we always serve them plain.
This was the first time I have ever made some not-rolled and I actually really liked them that way.
Besides just being way faster to make, the pretty design from the krumkake baker shows up better!
However we roll them, Christmas just wouldn't be Christmas without these krumkake on our table!
Krumkake Recipe
adapted from scandinavianfood.about.com
Ingredients:
1 cup butter, softened
1 cup white sugar
6 large eggs
1 teaspoon pure vanilla extract
1 tablespoon ground cardamom
2 cup flour
3/4 cup water
3/4 cup water
Directions:
In a large mixer bowl, cream together the butter and sugar. Stir in the eggs, one at a time.
Add vanilla and ground cardamom. Stir in flour, mixing well. Add water until batter is the consistency of a thick cream sauce.
Using an electric krumkake baker, follow the directions provided by the manufacturer.
As each cookie comes off the baker, immediately roll it around a krumkake cone or the handle of a wood spoon. Slip off and allow to cool completely on a rack.
Add vanilla and ground cardamom. Stir in flour, mixing well. Add water until batter is the consistency of a thick cream sauce.
Using an electric krumkake baker, follow the directions provided by the manufacturer.
As each cookie comes off the baker, immediately roll it around a krumkake cone or the handle of a wood spoon. Slip off and allow to cool completely on a rack.
