Krumkake

• 1 1/2 cup sugar
• 1 cup melted butter
• 3 eggs, slightly beaten
• 1/2 cup evaporated milk
• 1/4 tsp salt
• 1 1/2 tsp ground cardamom (or to taste)
• 2 cups flour

1. Mix all ingredients but flour together in a large bowl. Sift flour and measure 2 cups, then add gradually to the mixture in the bowl, blending each addition completely. Only add enough of the flour to make batter smooth and so that it is thick, but still drips from a spoon. (Once you begin cooking, you can add additional flour to thicken or evaporated milk to thin if needed. You want the batter thick enough for cookies to hold their shape, but thin enough to have crisp cookies.)
2. Let the batter stand for at least one hour, up to several hours.
3. Heat the iron over medium heat. Spoon about 1 Tbsp batter into the iron. Close and cook for about 10 seconds each side (adjust as needed to get a nice golden color). Note that you may need to adjust the heat and cooking time for your stove.
4. Once the cookie is done cooking, remove immediately to a work surface and roll around the wooden cone/cookie shaper. Allow to cool while you cook the next one, then remove from the shaper. Allow to cool completely, and store in air tight tin.

sugar, butter, eggs, milk, salt, ground cardamom, flour

Taken from www.epicurious.com/recipes/member/views/krumkake-50063627 (may not work)