INGREDIENTS:
• 1 cup of flour
• 2/3 cup of sugar
• 2/3 cup of real butter
• 8 egg whites
INSTRUCTIONS:
Melt butter and stir in sugar and
flour, DO NOT allow mixture to completely cool. Fold stiffly beaten
egg whites into the mixture with a spatula.
Preheat the oven to 450º and place parchment paper on cookie sheet and
place in oven; when pan is heated, and drop a teaspoon of the cone
mixture on to pan and spread with spoon into a round thin shape.
Bake in hot oven until golden brown. While still hot and soft, remove
cake from sheet and shape into a cone (a shot glass works well to hold
the cone until it cools).
These will keep for a long time in a metal cookie tin. Serve filled
with whipped cream and top with jelly.
These cones are usually served as a desert or with Danish “afternoon
coffee.”
Whipped Cream:
• 1 pint heavy cream
• 1 1/2 tablespoons confectioners' sugar
• 1 tablespoon cold water
• 1 teaspoon unflavored gelatin
Whip cream with confectioners'
sugar until soft peaks form. Dissolve gelatin in water over low heat.
Gelatin must be warm when added to whipping cream. Remove from heat,
allow to cool slightly, then whip into cream until stiff peaks form.
Recipe can be doubled. Recipe yield: 2 cups.
