**20 Scandinavian Cookies - Havreflarn
(not for use with cookie stamps)

Mix together in a saucepan:
1/2 cup melted butter
1/4 cup flour
1/2 cup sugar
3/4 cup quick-cooking oatmeal (raw)
2 tablespoons light cream


Cook at medium heat, stirring constantly until mixture starts to bubble. Remove from heat; stir quickly a few strokes. Drop by spoonfuls about 4 inches apart onto greased and floured cookie sheets, only 5 or 6 cookies to a sheet. Bake at 375° F. for  5 or 6 minutes. Cool wafers for 2 minutes on sheet. Remove carefully with spatula; place over cone or rolling pin until firm.

From Twenty Scandinavian Cookies
by Robin Rycraft, Peggy Rycraft, Michael
McPherson and Mary Ann Fry.
© Rycraft, Inc. 1971. Reprinted 1976.