*A delicate lacy type of cookie that requires a special pitzelle or krumkake iron.
4 whole eggs
1 cup granulated sugar
1/2 cup butter, melted
5 tablespoons whipping cream
1 teaspoon vanilla, anise or almond extract
3/4 cup sifted all-purpose flour
2 teaspoons cornstarch
Heat the ungreased iron over medium-high heat. Beat all ingredients together until smooth and creamy. Test the iron by dropping a few drops of water on it. They should "skittle" across the top. When ready, drop 1/2-tablespoon batter on the iron and quickly close. Bake for a count of 15 on each side until golden brown. Keep iron over heat at all times. Remove cookie by loosening with a knife; immediately roll into cone shape for filling or place on racks and dust with confectioner's sugar. Allow to cool.
Makes about 6 dozen.
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