Norwegian Goro Cookies Food

NORWEGIAN GORO COOKIES

Steps:

• Make the batter: In a large mixing bowl, beat room temperature butter and sugar with a mixer until light and fluffy. Add eggs, one at a time, and beat until incorporated. Mix in milk and cream.
• Add flour, one large spoonful at a time, and continue beating until batter is smooth. Add vanilla.
• Make the cookies: Heat a goro iron over medium-high heat or flame. You'll want to lightly grease the pan before each batch. I do this by putting some softened butter on a paper towel and rubbing it quickly over the hot iron (be careful!)
• Add about 2 teaspoons of batter to each section of the iron. Be careful as you shut the pan, as excess batter may squeeze out of the sides. Wipe this away with a paper towel.
• Each batch takes a little over a minute to cook. Rotate the iron every 20 seconds or so to ensure even cooking. You'll know that the cookies are ready when you open the iron, and the batter doesn't stick, and the cookies are golden brown.
• Carefully remove the cookie from the iron using a butter knife. Move to a cooling rack to cool. Repeat with remaining batter, greasing pan before each batch.

NORWEGIAN KRUMKAKE

Steps:

• Heat krumkake iron on stove over medium heat. You can also use an electric krumkake or pizzelle iron.
• Cream together the butter and sugar in a bowl. Add the eggs, one at a time, and mix well using a spoon. Pour in the milk, flour, vanilla, and butter flavoring; mix well.
• Place a teaspoon of the batter on the preheated iron, and press together. Cook until browned, about 30 seconds per side, depending on the heat. Remove from the iron and quickly roll up around a stick or around a cone before they harden.

GORO

Steps:

• In a large bowl, beat eggs and sugar until thoroughly blended. Mix in the cream and melted butter. Sift together the flour, cinnamon and cardamom; stir into the egg mixture. Refrigerate dough for at least an hour.
• Heat goro iron and lightly coat with grease. On a floured surface, roll the dough out to 1/8 inch thickness. Cut into circles to fit your goro iron using a paper pattern. Place onto heated iron, close and cook, turning once, until golden. Carefully remove from the iron, and cut into thirds while still warm.

GORO RECIPE FROM NORWAY

Steps:

• Whip egg and sugar. Stir in the melted butter. Whip the cream and stir it carefully into the mixture. Use spoon to drop the mixture in the hot "gorojern", one spoon in each "room".

NORWEGIAN COOKIES

Steps:

• Cream butter and sugar.
• Add egg and mix well.
• Stir in flour and almond extract.
• Chill dough 1-2 hours.
• Make balls the size of small walnuts.
• Flatten balls on cookie sheet with the bottom of a glass dipped in flour.
• Press a ½ of a cherry onto each cookie.
• Bake at 350 for 15 minutes until edges are light brown.
• Do not over bake.
• You can sprinkle with powdered sugar if desired.