| 1 | Using a stationary or hand-held mixer, beat together the sugar, eggs, and vanilla until the mixture is light and airy. |
| 2 | melt the butter and let it cool. |
| 3 | Sift the cardamom and flour together. |
| 4 | Mix the cornstarch and water until smooth. |
| 5 | With the mixer on low speed, alternately add the butter and flour to the sugar-egg mixture. |
| 6 | Beat in the cornstarch mixture. |
| 7 | pour a spoonful of batter on a heated krumkaker iron, press it shut, and bake the cookie until golden on each side. |
| 8 | Drape around a cone or in a cup until dry. |
| 9 | i like to serve these with whipped cream that has cloud berries (multebaer) whipped into it. |
| 10 | Realizing that cloud berries are hard to come by, my second choice would be raspberries. |
