- Preheat your iron and set up your cooling rack, oil & silicone brush.
- In a large bowl, beat the eggs and sugar until full mixed.
- Gently stir in the cooled, melted butter and vanilla.
- In a separate bowl, whisk together the flour, corn starch and cardamom. Carefully add it to the egg mixture and gently stir. Batter will have a thick consistency.
- With your silicone brush, grease the iron on both sides with the oil.
- Using a cookie scoop (size will depend on your iron, it may take a tester cookie to get the amount right if it’s your first time), drop the dough onto the iron. Press the top of the iron down and allow to bake for about 45-60 seconds (again, bake time will depend on your iron; mine was about 45-50 seconds). The cookies should be barely light golden brown.
- Using a fork, remove the cookie from the baker. At this point, you can shape into a cone, bowl, roll up or keep plain.
- To roll into a cone shape…(be careful, cookies WILL BE HOT when handling)
- Place the hot cookie on top of the mold.
- Flip the mold over so that the cookie is on the bottom.
- Align the cookie as close to the tip of the mold as possible and then drape half of the cookie over the top. Place your index finger in the center of the cookie.
- Tuck the top edge around the mold.
- Roll the entire mold forward, wrapping the underside over the top edge. This will give you a nice seal on the bottom.
- Balance the mold so that it doesn’t roll over and allow the cookie to cool and set.
Allow the cookie to fully cool on the cooling rack.
Keep the cookies crisp by storing them in an airtight container. If they soften. you can also re-crisp them by baking on a wire rack in a 300° oven for a several minutes.
Lemon Whipped Cream
- Add all ingredients into the large bowl of a stand mixer. Using the whisk attachment, beat the ingredients until stiff peaks form.
- Whipped cream & cookies can be made ahead of time. Just before you’re about to serve, fill the cookies with the whipped cream.
- Fill a piping bag (fitted with a star tip) with the whipped cream and pipe the cream into the the cookie. If the cookie is a cone shape, fill until just about all the way full. If you have a cylinder shape, fill each end of the cookie halfway with the cream.
- Top with fresh berries if desired!