Posted By: Staff
1 1/2 Cups of all-purpose flour 1/4 Teaspoon of cardamom 1/8 Teaspoon of salt 1 Cup of sugar 6 Tablespoons of unsalted butter, softened (no substitutions) 2 Large eggs, at room temperature 2/3 Cup of milk 1/3 Cup of heavy whipping cream 1 Teaspoon of shortening
Combine flour, cardamom and salt in a bowl. Beat sugar and butter in a mixer bowl. Add eggs one at a time, beating well after each addition. Add the dry ingredients, then milk and cream, beating until smooth. Let mixture stand for 30 minutes. Meanwhile, heat the stovetop krumkake iron over medium heat or preheat the electric krumkake iron according to the manufacture’s directions. Lightly brush inside the iron with shortening. Spoon 1 tablespoon of batter into the center of the iron, close and cook for 45 seconds. If using a stovetop iron, turn it over and cook 35 to 45 seconds more, until lightly browned. Transfer the cookie to a wire rack. While it is still warm, roll the cookie into its cone or cigar shape. Cool completely. Repeat the process with the remaining batter. Store in an airtight container up to 1 week.