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| 3 C flour | 1 C shortening |
| 3 tsp baking powder | 1 1/2 C currants |
| 1 1/2 C sugar | 2 well beaten eggs |
| 1/2 tsp salt | 1/2 C milk added to eggs |
| 1/2 tsp cinnamon | 1 tsp vanilla |
On the day BEFORE you fry the cookies make the dough and refrigerate it. Sift dry ingredients together. Add shortening and mix as for pie. Add currants (raisins may be used but currants are better) and mix. Add eggs, milk and vanilla. Refrigerate overnight. (very important--otherwise the dough is too sticky to roll).
Roll out the dough using half flour and half sugar (otherwise the cookies might taste too floury) 1/4 to 1/8" thick and cut out with a floured glass or round cutter about 2-1/2" diameter. Put the remaining dough in the refrigerator to keep it cool. Work the dough as little as possible or it will make tough cookies; work all the dough once and then rework the scraps.
Heat a pancake griddle over medium heat or an electric fry pan to about 400°. Lightly grease as for pancakes and fry the cookies on both sides until brown (about 2-3 minutes per side, depending on how your griddle heats). Cool the cookies on wire racks covered with wax paper. The cookies will freeze quite well. If you want to double or triple the recipe, make one batch at a time as larger batches in the same bowl do not mix easily; one batch at a time is fine.
Norwegian Vafler
(Waffles with sour cream)
| 1 1/3 C flour | 1 C sour cream |
| 1/2 tsp salt | 1/2 C butter |
| 2 Tbs sugar | 1/2 tsp cardamom |
| 1 tsp vanilla | 3 eggs, separated |
| 1/2 C water |
Mix all ingredients, except egg whites, until you have a smooth batter. Let rest 25-30 minutes. Beat egg whites, until they form peaks, then gently fold them into the batter. Bake in Norwegian waffle iron. (Lightly butter surface before first waffle only.) Drop batter by tablespoonsful onto iron, and close tightly. (I find it best to guide the batter into all the corners with the spoon, before closing the lid) Bake until golden.
Place on cake racks to cool. Serve with fresh strawberries and whipped cream, or jam, or sprinkle with powdered sugar.
Norwegian Krumkake
| 4 eggs | 1/2 tsp cardamom |
| 1 C sugar | 1 1/2 C flour |
| 1/2 C butter melted | 2 Tbs cornstarch |
| 1/2 tsp vanilla |
Beat eggs and sugar, but don't overbeat. Add cooled melted butter, vanilla and cardamom. Sift flour and cornstarch and add to egg mixture. Batter will have a dough-like consistency. Use two teaspoons to place on iron. Makes about 60 krumkake.
RECIPE HINTS: Krumkake are light and crisp. Serve them plain or dusted with powdered sugar. Also, they can be easily shaped while still hot right of the iron and formed into cone, cylinder, or even a cup, and filled with whipped cream or even ice cream or any other filling. To keep them crisp, store them in an airtight container.
Using the Krumkake recipe given above as the basic recipe, try these variations.
Chocolate Krumkake - Add 3 Tbs cocoa to the basic recipe.
Swirl Krumkake - Make basic recipe and chocolate recipe. Drop 1/2 tsp of each on the iron.
Almond Krumkake - Omit vanilla and cardamom and add 1 Tbs almond extract or 2 Tbs Amaretto. Add 1 C finely chopped almonds.