Danish Strawberry Cones (Kraemmerhuse)

Instructions

Heavily grease 4 baking sheets. Preheat oven to 400°F.

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 blend 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 edges of the cookies are just beginning to brown. Quickly remove each from the sheet with a thin wet spatula. Shape into a cone and place each in the neck of a bottle to set. When cones have set, transfer them to a cake rack to cool.

To serve, fill each cone with a spoonful of whipped cream and decorate with a whole or half strawberry. You may keep the cones upright by placing them in about 1 inch of sugar in the bottom of the serving bowl.

Author's Comments

The Great Scandinavian Baking Book

These crisp cookies are shaped into cones while they are still warm. They can be made ahead and stored in an airtight tin. Just before serving, fill them with whipped cream and fresh strawberries.

The cookies spread out in a crazy way while 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 turn into a cone shape. Makes 24 cones.

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