3    Eggs
1/2 c  Sugar
1/2 c  Butter
1 ts Vanilla extract OR
1/2 ts Almond extract
ds Ground nutmeg

In a medium mixing bowl beat eggs with an electric mixer on medium speed
about 1 minute. Add sugar; beat about 3 minutes or till sugar is almost
dissolved. Melt butter; cool slightly. Stir butter into egg mixture. Add
flour, vanilla or almond extract, and nutmeg; stir just till smooth.
Heat a Krumkake iron on the range-top over medium-low heat. For a 6-inch
iron, spoon about 1 Tablespoon of the batter onto the hot, ungreased iron.
Close gently but firmly. Cook over medium-low heat about 30 seconds or
till light golden brown. Turn iron and cook about 30 seconds more. Open
the iron carefully. Loosen cookie with a narrow spatula; invert onto a wire
rack. Immediately roll the cookie into a cone or cylinder; using a wooden
or metal form. Let cool around the cone or cylinder till the cookie holds
its shape.
Reheat the iron and repeat with remaining batter. Cool rolled cookies on
a wire rack. If desired, before serving, pipe or fill with whipped cream;
top with chopped almonds or chocolate-flavored sprinkles, or serve with
preserves if desired. Makes 26-30 cookies.