2 Turtle Doves: Krumkakar




Light, airy and delicious. Making krumkakar (a/k/a krumkake) requires a krumkakar iron. I was fortunate enough to use my grandmother's electric version which was very handy and cooked two at a time.


2 Turtle Doves: Krumkakar
Recipe from family friend Eleanor Sonnesyn

6 eggs, room temperature
1 c melted butter, cooled
1 c + 1 T sugar
1 1/4 c flour
1 t cardamom (my grandma used pods ground with mortar and pestle so they were coarse)
1 T brandy (optional)

Heat electric krumkakar iron according to manufacturer directions. Beat eggs until lemony color with handheld mixer on medium speed, three minutes. Add melted butter and mix well. Add sugar gradually, continuing to mix. Add flour gradually. Stop mixer, fold cardamom and brandy in by hand.

Drop a heaping tablespoon on the center of the hot iron and close. Wait about 3 to 5 seconds and check the cookie(s). Once just barely browned, remove from the iron (with a fork or other utensil) and--while still piping hot--wrap around the cone form. Let sit on the form for 15 to 30 seconds before removing and letting cool on a cooling rack. This is an exercise in moving quickly!

If you are so lucky to have an electric iron that cooks two at once, put one cookie on the cone form and then grab the other cookie off the iron. Pull the cone from the first cookie and then wrap the second cookie around the form.

You'll also toughen up your finger tips with the heat. But no pain no gain, right? With these cookies, it's a big gain!

Recipe makes about 6 dozen cookies.

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