2 eggs
1/4 c. superfine sugar
3 tbsp. flour
2 tsp. butter
1 tbsp. flour
1 c. chilled heavy cream
1 tbsp. sugar
1 tsp. vanilla
3/4 c. lingonberries, or fresh strawberries

Preheat the oven to 400 degrees. In a large bowl beat together the eggs and sugar until they are thoroughly combined. Stir in the flour, a little at a time, and mix until smooth.

Grease a cookie sheet sparingly and sprinkle with flour, tipping the sheet to make an even covering. Tap off any excess flour. Place 2 tablespoons of the batter on the cookie sheet and with the back of a large spoon, spread the batter out in a circle of about a 4 inch diameter. I usually get 4 circles on each sheet. Bake in the middle of the oven for about 8 minutes, or until the circles are golden brown around the edges. Free the circles from the sheet with a knife, and quickly form a cone. Have several empty water glasses ready to stand the cones in. Let the cones stand in the glasses until cold. Then they can be moved and still keep their shape.

Just before the cones are to be served, put the heavy cream in a chilled mixing bowl. Whip the cream with a wire whisk or a rotary beater until it begins to thicken. Add the sugar and vanilla and continue to beat until firm enough to hold its shape. Spoon the whipped cream into the cones and top each with lingonberries or one strawberry. Place the cones in a water glass and serve as soon as possible.