These delicate cones are traditional served in a glass bowl fill half-full with granulated sugar with the cones poking out of the sugar. They are filled with whip cream and just a dab of strawberry or raspberry jam on the top. The red and white symbolize the colors on the Danish flag. The cones are bake quickly at a high temperature. They may be shaped with a wooden spoon handle or a metal cone shaper available at more cooking stores. type: drop makes: 25-30 cones 1/2 cup butter 3 eggs 1/2 cup granulated sugar 1 cup all-purpose flour, sifted whipping cream, whipped jam Preheat oven to 450F. Cream butter, eggs, and sugar until light and fluffy. Add flour and a little cold water until batter is a thin spreading consistency. Drop by the spoonful on to cookie sheets about 3" apart, do only 4 to a sheet. With small spatula, spread each cookie into an oval shape. Bake 5-7 minutes or until golden brown and the edges light brown. Re-grease cookie sheets for each batch. Working quickly, remove cookies with a large spatula and shape around a wooden spoon handle in the shape or a cone. When ready to serve fill with whip cream and a dab of jam on top. |
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Kremmerhuse |