1 c  Sugar
4    Eggs
1/2 ts Vanilla
1/2 c  Butter
1 1/2 ts Ground cardamom
1 1/4 c  All-purpose flour
2 1/2 ts Cornstarch
3 tb Cold water

Using a stationary or hand-held mixer, beat together the sugar, eggs, and
vanilla until the mixture is light and airy.

Melt the butter and let it cool. Sift the cardamom and flour together. Mix
the cornstarch and water until smooth. With the mixer on low speed,
alternately add the butter and flour to the sugar-egg mixture. Beat in the
cornstarch mixture.

Pour a spoonful of batter on a heated krumkaker iron, press it shut, and
bake the cookie until golden on each side. Drape around a cone or in a cup
until dry.

I like to serve these with whipped cream that has cloud berries (multebaer)
whipped into it. Realizing that cloud berries are hard to come by, my
second choice would be raspberries.