Many of the early traditional cookies were made in
irons. Some of the m ore well to do, had their own design
and often inscribed their initials.
Beat together egg yolks, sugar and cream. Add cardamom
to flour and sift half of the flour, a little at a time,
into the egg mixture and mix well. Put the remainder
of the flour on counter and place dough on top. Roll
dough out to a tick flap, and spread butter in thin
layers across the dough. Fold over and roll once more.
Roll up and chill for 24 hours. Roll out thin. Cut a
cardboard template the size of goro iron; trace and
cut cookies from the pattern. Bake in hot, ungreased
goro iron until a light golden color. Wipe fat off as
it trickles out. Remove from iron with a spatula onto
a cutting board. Cut off the frayed edges and cut apart
while still hot. Cool completely. May be frozen.
Ekte Norsk Mat--Authentic Norwegian Cooking is
available for purchase, through the Vesterheim bookstore. Call toll free at (800) 979-3346.