Norwegian Goro Cookies

Instructions

1. Prepare the dough
   In a large mixing bowl, cream together the 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, ground cardamom, and salt.
2. Mix dry ingredients
   In a separate bowl, whisk together the flour and baking powder. Gradually add this dry mixture to the butter mixture, alternating with the heavy cream. Mix until just combined to form a soft dough. Be careful not to overmix.
3. Chill the dough
   Wrap the dough in plastic wrap and refrigerate for at least 1 hour or up to overnight. This makes the dough easier to handle and helps the cookies maintain their shape during baking.
4. Heat the goro iron
   If using a traditional goro iron, preheat it over medium heat until hot. Alternatively, you can use a pizzelle maker or a waffle cone maker. If you don't have any of these tools, you can roll the dough thin and cut with decorative cookie cutters.
5. Press and bake the cookies
   Take a small ball of dough (about 1 tablespoon) and place it on the preheated iron. Close the iron and press firmly for about 30-60 seconds, depending on how hot your iron is. The cookies should be golden brown and crisp. If using cookie cutters, bake on a parchment-lined baking sheet at 350°F (175°C) for 8-10 minutes.
6. Cool and finish
   Carefully remove the cookies from the iron and place them on a wire rack to cool completely. They will crisp up as they cool. Once cooled, dust lightly with powdered sugar if desired.