Make the batter: In a large mixing bowl, beat room temperature butter and sugar with a mixer until light and fluffy. Add eggs, one at a time, and beat until incorporated. Mix in milk and cream.
Add flour, one large spoonful at a time, and continue beating until batter is smooth. Add vanilla.
Make the cookies: Heat a goro iron over medium-high heat or flame. You’ll want to lightly grease the pan before each batch. I do this by putting some softened butter on a paper towel and rubbing it quickly over the hot iron (be careful!)
Add about 2 teaspoons of batter to each section of the iron. Be careful as you shut the pan, as excess batter may squeeze out of the sides. Wipe this away with a paper towel.
Each batch takes a little over a minute to cook. Rotate the iron every 20 seconds or so to ensure even cooking. You’ll know that the cookies are ready when you open the iron, and the batter doesn’t stick, and the cookies are golden brown.
Carefully remove the cookie from the iron using a butter knife. Move to a cooling rack to cool. Repeat with remaining batter, greasing pan before each batch.
NOTES – NORWEGIAN GORO COOKIES RECIPE
You can use a krumkake iron or a goro iron to make these cookies.