Krumkake
Recipe by Nicole Thom-Arens
Makes 3 dozen cookies
I inherited my grandma’s krumkake recipe on a bit of an accident. One winter, while making lefse, a friend decided to make krumkake at the same time. Her recipe didn’t work, though, and she really wanted to try making the delicate, sweet cone-shaped holiday cookies, so I called my grandma, Mary B., and asked for her recipe. That was more than a decade ago, and I’ve been making her krumkake ever since.
The cardamon is a recent addition. The cookies are delicious without it, but the cardamom adds a nice festive warmth to the cookies. While I never ate these cookies with a filling as a child, I have since had them filled with a lingonberry whipped cream that takes them from afternoon snack to decadent dessert.
Ingredients:
6 eggs, room temperature1 teaspoon of vanilla bean paste1 cup granulated sugar1/2 teaspoon kosher salt1 cup unsalted butter, melted and cooled2 cups all-purpose flour1 1/4 teaspoons cardamom (optional)
Instructions:
1) Melt butter. Set aside to cool.2) Combine the salt and sugar.3) Combine the flour and cardamom, if using. Set aside. 4) Wisk eggs in a large mixing bowl until pale yellow in color. (A stand mixer makes this much faster.)5) Once eggs are light in color, add the vanilla and whisk until combined. 6) With the mixer on medium, gradually add the sugar and salt combination.7) With the mixer on low add the flour and butter in alternating steps starting with one-third of the flour. (Yes, the light egg mixture will collapse under the weight of the butter.)8) Once the flour has been combined, add 1/2 the butter. Combine.9) Add another third of the flour. Combine. 10) Add the remaining melted butter. Combine.11) Add the last third of the flour. Combine. 12) Bake on krumkake iron according to manufacturer’s instructions. (You want to cook them to a nice golden brown. If the cookies are under baked, they won't be crispy.)
For the lingonberry whipped cream, mix 1 cup heavy whipping cream with a teaspoon of vanilla bean paste and 3 tablespoons powdered sugar until stiff peaks form. Fold in 2 to 4 tablespoons of lingonberry preserves into the whipped cream. Fill the krumkake with the cream using a piping bag or spoon.
Store the cooled krumkake in an air-tight container at room temperature. The stay fresh for several days as long the container well sealed. Make sure all krumkake are completely cool before stacking them to prevent steaming the cookies, which will make them soggy instead of crisp.
The cardamon is a recent addition. The cookies are delicious without it, but the cardamom adds a nice festive warmth to the cookies. While I never ate these cookies with a filling as a child, I have since had them filled with a lingonberry whipped cream that takes them from afternoon snack to decadent dessert.
Ingredients:
6 eggs, room temperature1 teaspoon of vanilla bean paste1 cup granulated sugar1/2 teaspoon kosher salt1 cup unsalted butter, melted and cooled2 cups all-purpose flour1 1/4 teaspoons cardamom (optional)
Instructions:
1) Melt butter. Set aside to cool.2) Combine the salt and sugar.3) Combine the flour and cardamom, if using. Set aside. 4) Wisk eggs in a large mixing bowl until pale yellow in color. (A stand mixer makes this much faster.)5) Once eggs are light in color, add the vanilla and whisk until combined. 6) With the mixer on medium, gradually add the sugar and salt combination.7) With the mixer on low add the flour and butter in alternating steps starting with one-third of the flour. (Yes, the light egg mixture will collapse under the weight of the butter.)8) Once the flour has been combined, add 1/2 the butter. Combine.9) Add another third of the flour. Combine. 10) Add the remaining melted butter. Combine.11) Add the last third of the flour. Combine. 12) Bake on krumkake iron according to manufacturer’s instructions. (You want to cook them to a nice golden brown. If the cookies are under baked, they won't be crispy.)
For the lingonberry whipped cream, mix 1 cup heavy whipping cream with a teaspoon of vanilla bean paste and 3 tablespoons powdered sugar until stiff peaks form. Fold in 2 to 4 tablespoons of lingonberry preserves into the whipped cream. Fill the krumkake with the cream using a piping bag or spoon.
Store the cooled krumkake in an air-tight container at room temperature. The stay fresh for several days as long the container well sealed. Make sure all krumkake are completely cool before stacking them to prevent steaming the cookies, which will make them soggy instead of crisp.