Mix egg and sugar until light and fluffy. Mix in the remaining ingredients until well blended, scraping down the side of the bowl. (You get extra points if you use a Merry Christmas spatula.)

For the first couple cookies, if your pan is metal rather than non-stick, spray both sides of the iron with non-stick spray. Drop a spoonful of batter into the center of the hot mold (try to do better than I do in the picture  ), then close the top.

Flip when the bottom starts to turn golden (will vary with the heat of the pan), then continue cooking until gold on the other side. The top side will continue to darken some.

Remove the hot cookie from iron and place it on a clean surface (I used a fork to grab it). While the cookie is still warm, roll the krumkake around your cone form or form manually into a cone shape.

I should note that I was tossing the hot cookie from hand to hand like a hot potato until cool enough to handle. I don’t think this is the traditional method and I’ve since read that a clean dishtowel can help with the hot fingers.

When no longer pliable (this is fast) remove the cookie to a wire rack or other clean surface to cool completely.

Store in a sealed cookie tin and fill just before serving, if filling.