Danish Strawberry Cones (Kraemmerhuse)

• 1/2 cup butter, room temperature
• 1/2 cup sugar
• 1/2 cup all purpose flour
• 2 egg whites
• 1 tsp. vanilla
• 1 cup whipping cream, whipped
• Fresh strawberries, whole
• halved

1. Heavily grease 4 baking sheets.
2. Preheat oven to 400F.
3. In a mixing bowl, cream the butter and sugar together until light and fluffy.
4. Blend in the flour.
5. Whip the egg whites until stiff and blend into the mixture along with the vanilla.
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. Bake one sheet at a time for 5 to 6 minutes until edges of the cookies are just beginning to brown.
8. Quickly remove each from the sheet with a thin wet spatula.
9. Shape into a cone and place each in the neck of a bottle to set.
10. When cones have set, transfer them to a cake rack to cool.
11. To serve, fill each cone with a spoonful of whipped cream and decorate with a whole or half strawberry.
12. You may keep the cones upright by placing them in about 1 inch of sugar in the bottom of the serving bowl.

butter, sugar, flour, egg whites, vanilla, whipping cream, fresh strawberries

Taken from www.foodgeeks.com/recipes/19920 (may not work)