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

3 beaten eggs

1 cup sugar
1/2 cup butter
1/2 teaspoon nutmeg
1/2 cup whipped cream

Add until easy to handle:
2 cups flour

Test on hot krumkake iron. Place 1 teaspoon dough on iron and bake until a very light brown. Roll quickly on a stick or form into patty shells. Shells can be filled with ice cream or fruit.

*Note: An electric blender produces a smooth batter.

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