Recipe courtesy of Beatrice Ojakangas
Save Recipe Print
Total:
1 hr 15 min
Prep:
45 min
Cook:
30 min
Yield:
About 2 dozen
Level:
Intermediate

Ingredients

Directions

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.

Preheat the krumkake iron until a drop of water sizzles when dropped onto the top.

Open the iron; coat lightly with nonstick spray. Spoon 1 tablespoon batter onto center of the hot iron. Close iron. Bake about 1 minute on each side until the cookie is lightly browned. Insert the tip of a knife under the cookie to remove form the iron; roll the hot cookie into a cigar or cone shape. 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.

My Private Notes

Add a Note
Get the Recipe

Beer Can Cauliflower

Move over, chicken. There's a new grill star in town.

IDEAS YOU'LL LOVE

Mom's Norwegian Potato Lefsa

Recipe courtesy of Deanna Palmer

Sweet Onion-Lemon Butter Canapes

Recipe courtesy of Elizabeth Schneider

Spinach Fettuccine with Caramelized Onions and Lemon Thyme

Recipe courtesy of Curtis Aikens

Lemon Bars

Recipe courtesy of Wolfgang Puck

Lemon Bars

Recipe courtesy of Michele Urvater

Gingerbread House and Ornaments

Recipe courtesy of Walt Disney Parks and Resorts

Lemon Sugar Cookies with Sandy's Colored Sugar

Recipe courtesy of Sandra Lee

Lavender and Lemon Cookies

Recipe courtesy of Giada De Laurentiis

Biscotti with Caramelized Hazelnuts

Recipe courtesy of Alex Guarnaschelli

Browse Reviews By Keyword

          Check Out Our

          Get a sneak-peek of the new Food Network recipe page and give us your feedback.

          See it Now!

          Latest Stories