Danish Strawberry Cones (Kraemmerhuse)

By norsegal8

This is the cover photo from the book. These cookies spread out like crazy when they bake, especially if your cookie sheet warps and bends with heat. Simply separate and loosen the thin cookies while still hot and as they cool you can turn them into cones. The darker the cookie, the more quickly it will become brittle; if it hardens, slip it back into the oven until soft, then remove and form into a cone shape.

Ingredients

• 1/2 cup butter, at room temperature
• 1/2 cup sugar
• 1/2 cup all-purpose flour
• 2 egg whites
• 1 teaspoon vanilla
• 1 cup whipping cream, whipped
• strawberries

Preparation

Step 1

Heavily grease 4 baking sheets. Preheat the oven to 400 degrees.

In a mixing bowl, cream the butter and sugar together until light and fluffy. Blend in the flour. Whip the egg whites until stiff and bend into the mixture along with the vanilla.

Using a teaspoon, place 2 to 3 rounds of the mixture well apart on each cookie sheet; as the mixture spreads, use a butter knife or spatula dipped in cold water to shape the mounds into 3-inch rounds.

Bake one sheet at a time for 5 to 6 minutes until the edges of the cookies are just beginning to brown. Quickly remove each from that sheet with a thin, wet spatula. Shape into a cone and place each in the neck of a bottle to set. When the cones have set, transfer them to a rack to cool.

To serve, fill each cone with a spoonful of whipped cream and decorate with a whole or half strawberry.