Danish Strawberry Cones (Kraemmerhuse)

1. 1

   Heavily grease 4 baking sheets.

2. 2

   Preheat oven to 400F.

3. 3

   In a mixing bowl, cream the butter and sugar together until light and fluffy.

4. 4

   Blend in the flour.

5. 5

   Whip the egg whites until stiff and blend into the mixture along with the vanilla.

6. 6

   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.

7. 7

   Bake one sheet at a time for 5 to 6 minutes until edges of the cookies are just beginning to brown.

8. 8

   Quickly remove each from the sheet with a thin wet spatula.

9. 9

   Shape into a cone and place each in the neck of a bottle to set.

10. 10

    When cones have set, transfer them to a cake rack to cool.

11. 11

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

12. 12

    You may keep the cones upright by placing them in about 1 inch of sugar in the bottom of the serving bowl.

No nutritional information available.

No additional tips available.