We make these Norwegian cookies at Christmas time. It involves using a special Krumkake iron, but an Italian pizzelle iron works as well. I have an electric Krumkake iron, but there is an old fashioned type that you use on a stove. You can make them flat or you can roll them into a cone shape with the wooden Krumkake dowel. —HeetlandZander
In a bowl, cream together the eggs and sugar with a whisk. You want it to be fluffy.
Fold in 8 T. of the melted, cooled butter, ground cardamom, and vanilla extract.
Add the baking powder and flour to the bowl. Mix with a spatula until combined.
Plug in the krumkake iron to start it heating up. Brush the inside two molds with some of the remaining 1 T. of melted butter. I've tried cooking spray, but it makes it kind of sticky. The butter is better for seasoning the iron.
When the iron is hot, add 1 heaping tablespoon batter to each cookie mold in the iron, and close the iron.
Bake the krumkake in the iron until they are golden and a little brown, roughly 30 seconds.
Open the iron, and gently take the krumkake off the iron. Careful it's hot!
If you choose to keep them flat, put them flat on a cooking rack. If you choose to make them cone shaped, a wooden krumkake cone is included in the krumkake iron box. Just take the hot krumkake straight from the iron, wrap it around the cone, and hold it for a few seconds. Then let it cook on a rack.
We serve these after the Krumkake have cooled. Some people add powdered sugar or fill them, but my family just serves them as is. They are delicious!