Melt butter; cool slightly. In a medium mixing bowl beat eggs with an electric mixer on medium speed about 1 minute. Add sugar; beat about 3 minutes or until sugar is almost dissolved. Stir butter into egg mixture. Add flour, vanilla or almond extract, and nutmeg; stir just until smooth.
Heat a krumkake iron on the range top over medium-low heat. For a 6-inch iron, spoon about 1 tablespoon of the batter onto the hot, ungreased iron. Close gently but firmly. Cook over medium-low heat about 30 seconds. Open the iron carefully. Loosen cookie with a narrow spatula; invert onto a wire rack. Using a metal form, immediately roll the cookie into a cone or cylinder. Let cool around the cone or cylinder until the cookie holds its shape.
Reheat iron and repeat with remaining batter. Cool rolled cookies on a wire rack. If desired, just before serving, pipe or spoon Sweetened Whipped Cream into rolled cookies; top with chopped almonds or chocolate-flavored sprinkles and serve with preserves. Makes 24 cookies.