KRUMKAKE – A Norwegian Cookie

Contributed by Paula Baker, Anna K Lodge #36, San Francisco, CA

  • 1 cup sugar
  • 1 cup softened butter (2 sticks)
  • 2 eggs
  • 1 cup milk
  • 1 1/2 cup all-purpose flour
krumkake cookies
  1. In medium bowl cream the butter and sugar together until fluffy.
  2. Beat in eggs until the mixture is light and lemon colored.
  3. Beat in the milk and flour (alternately) until blended and smooth.
  4. Let stand 30 minutes.
  5. Preheat Krumkake iron* over medium heat on top of range until a drop of water sizzles on top.
  6. Open iron; lightly brush inside top and bottom with shortening, oil or melted butter.
  7. Spoon 1 Tablespoon batter onto center of hot iron. Close iron.
  8. Bake about 1 minute on each side until lightly browned.
  9. Insert tip of a knife under cookie to remove from iron; roll hot cookie into a cone shape. [Krumkake pins* are used to shape the cones] Let cool.
  1. *The Krumkake pin and Irons for these cookies are available at many of the Scandinavian shops and other cookware places online (2 linked in left column).
  2. These are terrific filled with whipped cream and topped with fresh strawberries but are also delicious plain!
  3. These are fragile so be careful when storing and moving these.
  4. This was in the March/April 2008 issue of Døtre Av Norge newspaper, p.27.