Serves: 14
Total Calories: 90

Cones: Have Ready:
vegetable shortening Solid
All-purpose flour
2 eggs
1/3 cup sugar
3 tablespoons flour
You'll Need:
paper towel
2 cooki e sheets
small mixing bowl
measuring cups
measuring spoons
electric mixer
spoon
ruler
potholders
pancake turner or knife
6 narrow water or parfait glasses
* See note below.
* Part two.
1 cup whipped cream
1 tablespoon sugar
1 teaspoon vanilla extract

* Heat the oven to 400°. Dip a paper towel into the solid shortening and spread a thin layer on both cookie sheets. Sprinkle flour on each cookie sheet to cover. Shake off the excess flour over the sink. In a small bowl, beat together eggs, sugar, and 3 tablespoons flour with an electric mixer. Blend until completely smooth. Spread 1 tablespoon of batter into a circle 4 to 5 inches in diameter on a prepared cookie sheet. Use a ruler to help measure. Make only 3 circles of batter on each cookie sheet. Place one cookie sheet at a time on the middle shelf of the oven. Set the timer and bake for just 3 minutes until the cookies are pale gold and not quite brown on the edges. Use potholders to remove the cookie sheets. Quickly loosen the baked cookies from the sheets by lifting them up with a pancake turner or knife, leaving them on the cookie sheets. Return the loosened cookies to the oven for 2 minutes to finish baking until the edges are lightly browned. Remove the sheets from the oven using your potholders and remove the cookies. Hold a cookie gently in both hands and roll the sides toward the center to form a narrow cone. Stand the cone in a narrow water or parfait glass. If the remaining cookies get too dry before shaping, place them in the oven for 1 minute. Bake the rest of the batter the same way but always use freshly greased and floured cookie sheets. These cones will stay crisp in an airtight container for several days. Just before serving, fill each cone with the following Fruit Cream.

Fruit Cream:

Have Ready:
*You'll Need:
*Beat cream in a small bowl with an electric mixer until it thickens. Add sugar and vanilla and continue to beat until stiff peaks form. With a slotted spoon drain the juice from the chopped fruit and fold into the whipped cream with a spoon. Place the mixture into the cones and top with 1 or 2 whole berries for garnish.

Note: Lingonberries are normally used in these cones. They are grown in Norway and are similar to our cranberries. I am having you use fruits available in the United States so that you can still enjoy these delightful cones. If fresh fruits are out of season, use frozen fruits.

Nutritional Facts:

Serves: 14
Total Calories: 90
Calories from Fat: 61

More Recipes from the Meals of Many Lands Cookbook:
Apple Crisp
Coffee Tortoni
Danish Cream
Eclairs
Fresh Fruit And Cream
Ice Cream With Mandarin Oranges & FortuneCookies
Mocha Charlotte Russe
Norwegian Pastry Cones
Spanish Flan
Toasted Nut Mousse With Chocolate