Norwegian Goro Cookies
Even with living now in the city here in California with it's sunshine almost year round, when I make these it feels like home again, it's snowing out & the kids are making snowmen or having a laughing good time with a snowball fight, while the skis were being waxed and snowsled runners.
- 3 c
- xlarge eggs
- 1 1/2 c
- jigger of brandy and 2 tsp. vanilla extract or 2 tbsp. lemon zest
- 9 c
- all purpose flour, more or less..deeps if it is snowing, raining or dry
- 1 1/2 c
- heavy cream ( i do mean cream..no milk)
- 3/4 tsp
- ground cardamon
European baking is deep in tradition and an art. Recipes going back centuries. Some varied in spices, but basically are the same. Some recipes require special cast irons with elaborate beautiful embossing and some are just shaped to fit the recipe; Goro, Munk, Plette, Krumkake, Ableskiver, Heart shaped waffle irons.
While some are magnificenly hand carved Springerle molds and rolling pins lovingly passed down from generation to generation. Many Springerle pins and molds are now in private collections, museums, and are valuable, as well as some of the beautiful irons.
First cut a piece of thin piece of clean aged wood you are going to save for the next time, or cardboard, paper or stiff plastic to match the inside of your Goro iron.
Put in the icebox overnight.
Roll out on a lightly floured surface thinly as possible. Using the piece of wood. cardboard or plastic cut dough into the shape. Leave the pattern together as you will cut them when you are done baking them.