INGREDIENTS

INSTRUCTIONS

In a medium bowl, cream the sugar with the butter. Beat in the eggs until
the mixture is light and lemon colored. Beat in the milk and flour until
blended and smooth. Let stand 30 minutes.
Preheat the krumkake iron until a drop of water sizzles when dropped onto
the top.
Open the iron; coat lightly with nonstick spray. Spoon 1 tablespoon batter
onto center of the hot iron. Close iron. Bake about 1 minute on each side
until the cookie is lightly browned. Insert the tip of a knife under the
cookie to remove form the iron; roll the hot cookie into a cigar or cone
shape. Cool on a rack. Cookies become crisp as they cool. Repeat with
remaining batter. Batter will thicken as you use it; add water a tablespoon
at a time as necessary to thin it to the consistency of thick cream. Store
the baked cookies in an airtight container. They can be kept frozen for
several weeks.
Yield: about 2 dozen BAKERS' DOZEN BEATRICE OJAKANGAS SHOW #BD1A60
Copyright, 1996, TV FOOD NETWORK, G.P., All Rights Reserved MC Format by
Gail Shermeyer, 4paws@netrax.net
Recipe by: BAKERS' DOZEN BEATRICE OJAKANGAS SHOW #BD1A60 Posted to
MC-Recipe Digest V1 #510 by 4paws@netrax.net (Shermeyer-Gail) on Mar 11,
1997

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