Bratseli

• 7 to 9 cups all-purpose flour, sifted
• 1 tablespoon ground cinnamon
• 1/4 teaspoon coarse salt
• 1 cup (2 sticks) unsalted butter, room temperature
• 1 1/2 cups sugar
• 1 tablespoon pure vanilla extract
• 1 tablespoon pure lemon extract
• Finely grated zest of 1 lemon (optional)
• 2 large eggs, room temperature, lightly beaten
• 1 cup heavy cream, room temperature
• Vegetable oil cooking spray

1. Whisk together 3 cups flour, the cinnamon, and salt in a medium bowl.
2. With an electric mixer, mix butter and sugar on medium speed until pale and fluffy.
3. Add extracts and zest, if using; mix until combined.
4. Add eggs; mix until combined.
5. Whisk cream in another medium bowl until just slightly thickened.
6. Fold into butter mixture.
7. Reduce mixer speed to low.
8. Add flour mixture, and mix until just combined.
9. Add remaining flour, 1 cup at a time, mixing until incorporated after each addition, until dough is just soft enough to handle but still slightly sticky.
10. Roll tablespoons of dough into balls.
11. Coat a bratseli or pizzelle iron with cooking spray, and heat.
12. Place one ball of dough in each grid, and press handle down tightly.
13. Cook bratseli until golden (some machines have a green light that will illuminate when done), 1 to 1 1/2 minutes.
14. Trim edges, if needed.
15. Let cool completely on wire racks.
16. Cookies can be stored between layers of parchment in airtight containers at room temperature up to 1 week.

flour, ground cinnamon, coarse salt, unsalted butter, sugar, vanilla, lemon, lemon, eggs, heavy cream, vegetable oil cooking spray

Taken from www.epicurious.com/recipes/food/views/bratseli-389257 (may not work)