Strawberry Cookie Cones

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by Heather Harris-Brady

Every year when I pull out Beatrice Ojakangas’ Scandinavian Baking Book to make my Christmas cookies I read her recipe for strawberry cones as the snow is piling up outside. Someday, I say to myself, someday these will be mine. Well, finally that day came.

This is one of those over-the-top recipes that I like to imagine Daisy having for tea in Gatsby’s garden. Crispy, buttery cones are wrapped around fresh berries and whipped cream. You have to assemble these right before you serve them, but you could put everything out and let your guests have the fun of filling them. If you stabilize the cream it can wait for you in the fridge.

Strawberry Cones, Makes about 16 Cones

For the filling:
1 quart fresh, local strawberries – cleaned and sliced
1 pint cream, whipped

1/2 c. butter, room temperature
1/2 c. sugar
1/2 c. flour
2 egg whites
1 t. vanilla

Cream the butter and the sugar together until light and fluffy.

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Add the vanilla, then the flour. Beat the egg whites to soft peaks, and fold into the batter.

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Heat the oven to 400 and find a clean bottle or two with a neck around 1″ wide. Lightly grease two cookies sheets and put one teaspoon of batter in the corner of each sheet. Spread it out into a 3″ circle. It should be very thin (nearly showing the pan underneath) and as even as possible.

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Bake for five-six minutes. The edges will be golden brown.

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Lift one of the cookies off the sheet and bend it into a cone shape. Place it into the neck of the bottle to cool. In a few seconds you’ll be able to remove it. As you work the cookies will cool from the outside in, if they get too stiff to bend just return them to the oven for a few seconds. You have about three-four minutes to do the whole sheet before they harden – at least I did in my 75-degree kitchen.

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Your first few might a little large and lopsided (mine were) but as you get the hang of it you’ll start turning out delicate little cones. Let them cool completely and store in an airtight container until ready to serve.

To serve, place a spoonful of cream in the bottom a cone.

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Fill add either a whole strawberry or slices. I think the slices make them easier to eat. Top with another spoon of cream.

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Plate with additional strawberries and a dusting of powdered sugar.

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