Krumkaker (Norwegian Waffle Cookies)

Servings: Makes 24 cookies

INGREDIENTS

4 eggs, at room temperature
1 cup granulated sugar
1/2 cup unsalted butter, melted
1/2 tsp pure vanilla extract
1 2/3 cups all-purpose flour
2 Tbsp cornstarch
1/2 tsp cinnamon
1/2 tsp ground cardamom
1/4 tsp ground ginger
1/4 tsp ground anise
1/4 tsp Diamond Crystal Baking Salt

DIRECTIONS

In a stand mixer fitted with a whisk attachment, whip the eggs with the sugar on high speed until light yellow. Add the butter and vanilla and mix until well combined.
In a medium bowl, whisk together the flour, cornstarch, cinnamon, cardamom, ginger, anise, and salt. Add to the egg mixture and mix on low speed until combined. 

Preheat a krumkake iron. When the iron is hot, spoon about 1 tablespoon of the batter on top of each mold and close the iron. Cook for about a minute or until the krumkake reaches your desired darkness and crispiness. Let each krumkake cool around a cone-shaped wooden dowel or lay flat on a cooling rack before enjoying. Repeat with the remaining batter. These are best served right after they have cooled.