3 eggs
1/2 c. sugar
6 tbsp. melted butter
Ground cardamom (optional)
2/3 c. unsifted flour

Beat eggs and sugar and butter. Add cardamom, if desired. Blend in flour until smooth. Thin golden Krumkake cookies that can be served flat or rolled and filled are baked in an iron either 5 or 6 inches in diameter.

To bake a cookie, place iron directly over medium high heat. Alternately heat both sides of iron until a drop of water dripped inside sizzles. Open and brush lightly with melted butter. For each cookie, spoon about 1 tablespoon batter into center of a buttered iron, close and squeeze handles together. Turn iron and scrape off any batter that flows out. Bake, turning about every 20 seconds, until cookie is light golden brown. Open often to check doneness.

Let the cookie cool flat on wire racks or shape into a cone while still hot and pliable, then cool. Serve plain or fill just before serving with whipped cream. Makes about 1 1/2 dozen.