Recipe Thu Dec 18 2008

The Twelve Days of Christmas: Day 7

This recipe comes from my Great Grandma and is my favorite Christmas cookie, hands down. The Norwegian waffle cookie is very popular in Norway and among Norwegian immigrant descendants in the Midwest. Krumkake is made with a two-sided iron griddle; my mom still uses her Grandma's griddle and while it's falling apart, it has a beautiful design that transfers to the cookie and it still works perfectly. My mom and I make these cookies together every year. It's easier if you have two people baking because after the cookie comes off the griddle they need to be rolled immediately and the process goes much quicker with an extra person.

I prefer to eat the cookie plain, with a cup of coffee (or without). In Germany, the cookie is often filled with whipped cream or raspberry compote; I've also used it as an ice cream cone. Krumkake is very thin and (usually) hollow in the middle so they can be a bit awkward to eat - but that's half the fun.

Krumkake

• 3 eggs - beaten
• 1/2 c. sugar
• 1/2 c. melted butter
• 1/2 c. flour
• 1 t. vanilla

Combine sugar and eggs; beat well. Add butter, flour and vanilla - mix until batter is smooth. Pour a thin layer of batter on a krumkake iron and close. Cook over medium heat until golden brown, about 30 seconds on each side. Remove immediately (sometimes I use a knife so it doesn't break) and roll with wooden cone.

*Cooking instructions will change if you use a modern krumkake iron

— Kaitlin Olson / Comments (0)