Norwegian Goro

Instructions

1. Prepare the dough
   In a large mixing bowl, cream together the softened butter and sugar until light and fluffy, about 3-4 minutes. Add the eggs one at a time, beating well after each addition. Stir in the vanilla extract.
2. Mix the dry ingredients
   In a separate bowl, whisk together the flour, cardamom, baking powder, and salt. Gradually add this dry mixture to the butter mixture, mixing until just combined. Add the heavy cream and mix until the dough comes together. The dough should be firm but pliable.
3. Chill the dough
   Divide the dough into 2-3 portions, wrap each in plastic wrap, and refrigerate for at least 30 minutes or until firm enough to handle easily.
4. Preheat the goro iron
   If using a traditional goro iron, preheat it over medium heat. If using a pizzelle maker or krumkake iron as a substitute, preheat according to the manufacturer's instructions. Alternatively, prepare a baking sheet lined with parchment paper if using cookie cutters.
5. Shape and cook the cookies
   For traditional method: Take a small portion of dough (about 1-2 tablespoons), roll it into a ball, and place it on the preheated goro iron. Close the iron and press firmly to create the pattern. Cook for about 1-2 minutes until golden brown. For oven method: Roll the dough to 1/8 inch thickness on a floured surface, cut with decorative cookie cutters, and bake at 375°F (190°C) for 8-10 minutes until edges are lightly golden.
6. Cool and store
   Carefully remove the cookies from the iron or baking sheet and place on a wire rack to cool completely. The cookies will crisp up as they cool. Once completely cooled, store in an airtight container for up to 2 weeks or freeze for longer storage.