Janice Dypvik's Norwegian Krumkaka

Ingredients - Original recipe makes 50 krumkake

 1/2 cup butter

 1 cup white sugar

 2 eggs

 1 cup milk

 1 1/2 cups all-purpose flour

 1/2 teaspoon vanilla extract (optional - not in original recipe)

 1 teaspoon crushed cardamon seeds

Directions

1. Heat krumkake iron on stove over medium heat. You can also use an electric krumkake or pizzelle iron.
2. Cream together the butter and sugar in a bowl. Add the eggs, one at a time, and mix well using a spoon. Pour in the milk, flour, vanilla, and cardamon; mix well.
3. Place a teaspoon of the batter on the preheated iron, and press together. Cook until browned, about 30 seconds per side, depending on the heat. Remove from the iron and quickly roll up around a stick or around a cone before they harden. Once cool, the cones should be hard and crisp. If they are still a little soft after cooling, cook for longer in the iron.
4. Store in an airtight container such as tupperware or a large, metal, popcorn tin lined with waxed paper. 
5. Jim likes to fill the cones with sweetened, whipped cream and the grandkids really like them that way as well; however, that is NOT how they are eaten in Norway.

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