Yield: 28 Servings
|1 teaspoon||Vanilla extract OR|
|½ teaspoon||Almond extract|
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.