This recipe was clipped from a newspaper, date unknown. It had a small accompanying article with a little introduction to aebleskiver that I included below (typed version) along with a scanned version of the recipe.

For Tage Hojfeldt, executive chef at Lou & Hy’s Delicatessen, Christmas wouldn’t be Christmas without a few dozen aebleskiver, eaten warm from the skillet.

“Like the commercial says, you can’t eat just one,” he said.

The yeast-raised cookies (pronounced able-skeever) look like little round doughnuts. The batter is spiced with cardamom and allowed to rise until doubled in bulk. It’s then spooned into a special skillet with round depressions and cooked on top of the stove.

When Hojfeldt was growing up in Denmark, aebleskiver was a treat made by his mother and grandmother on the day the children cut out and pasted together Christmas decorations. The yeast-raised cookies were dusted with vanilla sugar and eaten on the spot.

AEBLESKIVER

2 cups milk
2 oz. cake yeast
1 stick butter, softened
1/3 cup plus 1 tbsp. sugar
4 eggs
3 1/2 cups flour
Grated rind of 1 lemon
1 tsp. cardamom

Heat milk until lukewarm. Crumble yeast in milk and add butter and sugar. Stir briskly with whisk until yeast, sugar and butter are dissolved. Beat eggs slightly and add to milk mixture. Add remaining ingredients and whisk until smooth. Allow to rise at room temperature until doubled in volume (45 minutes to one hour).

Grease an aebleskiver skillet or a regular small iron skillet with clarified butter or oil. Place on burner over medium heat. When heated, ladle batter into skillet. If using aebleskiver skillet, depressions should be three-quarters full. If using regular skillet, batter should be about one-half-inch deep. When browned on bottom (about four minutes), carefully flip and brown on other side. Transfer to plate, cut in fourths and dust with granulated sugar. Eat warm.