Thin, golden Krumkake cookies that can be served flat or rolled and filled are baked in an iron either 5" or 6" in diameter.

Beat 3 eggs with 1/2 cup sugar, 6 tablespoons melted butter, 1/2 teaspoon each lemon extract and ground cardamom (optional). Blend in 2/3 cup unsifted all purpose flour until smooth.

To bake a cooky, place iron directly over medium-high heat. Alternately heat both sides of the iron until water dripped inside sizzles. Open and brush lightly with melted butter. For each cooky, spoon about 1 tablespoon batter into center of a buttered 5" iron (about 1 1/2 tablespoons in 6" iron); close and squeeze handles together. Turn iron and scrape off any batter that flows out.

Bake, turning about every 20 seconds, until cooky is light golden brown; open often to check doneness. Quickly lift out cooky with a fork or spatula; return iron to heat. Let the cooky cool flat on wire racks or shape in a cone while still hot and pliable; then cool. Store in air tight containers for a week at room temperature; freeze for longer storage. Serve plain or fill just before serving with whipped cream. Makes about 1 1/2 dozen.