Yield: 28 Servings

Measure Ingredient
3 \N Eggs
½ cup Sugar
½ cup Butter
1 teaspoon Vanilla extract OR
½ teaspoon Almond extract
\N dash Ground nutmeg

In a medium mixing bowl beat eggs with an electric mixer on medium speed about 1 minute. Add sugar; beat about 3 minutes or till sugar is almost dissolved.

Melt butter; cool slightly. Stir butter into egg mixture. Add flour, vanilla or almond extract, and nutmeg; stir just till smooth.

Heat a Krumkake iron on the range-top over medium-low heat. For a 6-inch iron, spoon about 1 Tablespoon of the batter onto the hot, ungreased iron.

Close gently but firmly. Cook over medium-low heat about 30 seconds or till light golden brown. Turn iron and cook about 30 seconds more. Open the iron carefully. Loosen cookie with a narrow spatula; invert onto a wire rack. Immediately roll the cookie into a cone or cylinder; using a wooden or metal form.

Let cool around the cone or cylinder till the cookie holds its shape.

Reheat the iron and repeat with remaining batter.

Cool rolled cookies on a wire rack. If desired, before serving, pipe or fill with whipped cream; top with chopped almonds or chocolate-flavored sprinkles, or serve with preserves if desired. Makes 26-30 cookies.

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