Day 3 of the 12 Days of Cookies extravaganza thing, and I’m still doing crispy cookies. It wasn’t intentional, just kind of happened that way. These particular cookies caught my eye because of the beautiful designs. Gourmet says these Scandinavian inspired krumkake were originally made with an iron held over a hot stove, but they used a pizzelle maker and got wonderful results, and immediately I knew I needed to break out our pizzelle maker.
This recipe is lighter than Italian pizzelles and has no leavening like many of the pizzelle recipes I’ve seen, and they turn out perfectly crisp and light. These would be tasty filled with a little citrus scented whipped cream, though I don’t think my hips could take it. All my boys, Michael included, were so excited when I made these and have enjoyed them immensely. If you have a cone roller, these would make fun ice cream cones or you could press them into a muffin tin and make ice cream bowls.
I will certainly make these again, and I envision flavoring them with lemon or orange zest or even making a chocolate version.
Be sure to visit all the other members of our cookie clan to see what cookies they chose as well as the Gourmet website to see all their favorite cookies from 1941-2008.
The Rest of the Cookie Baking Clan
- Judy of No Fear Entertaining
- Sandy of The Baker’s Bench
- Jerry of Cooking By the Seat of My Pants
- Kelly of Sass & Veracity
- Courtney of Coco Cooks
- Claire of The Barefoot Kitchen
Krumkake, Curled Wafers
- stand mixer with paddle attachment (or hand mixer and mixing bowl)
- krumkake iron (or pizzelle maker)
- 3 eggs
- ½ cup granulated sugar
- ½ cup cold water
- 8 tablespoons butter (melted and cooled)
- ½ teaspoon vanilla extract
- 1 cup sifted unbleached all-purpose flour
- Warm the pizzelle maker while you mix the ingredients.
- In the bowl of the stand mixer (or bowl with hand mixer) beat the eggs and sugar together until the mixture is light.
- Add the cold water, cooled butter, vanilla, and flour. Mix on low until the batter is smooth.
- Pour 1 tablespoon of the batter onto the heated pizzelle maker and close the top. Cook according to the manufacturer’s directions, usually 30-60 seconds. Gently lift with a fork or silicone spatula and roll. Allow to cool on a wire rack. Store in a tin, not airtight, away from other cookies. They need exposure to air to stay crispy.