Recipe from: Gladd Co. (1970) 32 Luverne Ave. Minneapolis, MN 55419
2 cups granulated sugar
1 tsp crushed cardamom seed
1 cup melted butter
2 cups all-purpose flour
1/2 cup cornstarch
Beat eggs and sugar well, about 10 minutes, until thick. Add flavoring. Fold in cooled, melted butter. Then add flour and cornstarch which have been sifted together. Cover batter and chill about an hour.
To bake, connect iron to pre-heat, about 12 minutes. Place a drop of water on iron -- if it dances around your iron is ready for baking. Drop a rounded teaspoon of batter on the center of iron. Close quickly and bake until slightly brown on the edges. Remove cooky from iron with table knife or spatula and form cooky WHILE HOT on the cone-shaped form. Shape and slide cooky from form. (This cooky cools fast and becomes crisp when cool).
Store baked krumkake in a metal box with cover. When you have finished baking, open iron and let cool -- then clean surfaces with a dry cloth to remove any traces of baking. When iron is clean and cook it may be closed until you are ready to bake again.