Ingredients Jump to Instructions ↓

  1. 3 cups strawberries -- cleaned

  2. 2 cups cream sugar -- to taste COOKIE CUP

  3. 1/2 stick sweet butter -- softened

  4. 1/2 cup sugar

  5. 2 egg whites

  6. 1/4 teaspoon vanilla extract

  7. 1/2 cup flour

Instructions Jump to Ingredients ↑

  1. Preparation : Puree 2 cups of strawberries with some sugar. Place in a bowl and add the cream and the rest of the strawberries. Adjust the sweetness with sugar. Cream the butter and sugar together with a whisk for 1 minute. Add the egg whites and vanilla; mix a few seconds and finally fold in the flour with a rubber spatula. Take a piece of thin cardboard and cut out a disk about 6 inches in diameter. Line a cookie sheet with parchment paper. Lay the cardboard flat on top of the parchment paper. Place a heaping tablespoon of dough in the center and spread it thinly using a metal spatula. Keep the spatula flat, almost parallel to the table. The dough should be evenly spread (about 1/16 inch thick). If the dough is not spread uniformly the thinner part will burn during cooking. Remove the cardboard and use it to make another disk next to the first one. You will have 2 thin pancakes on the parchment paper. Set in a preheated 350 degree oven and bake for 6-7 minutes. Remove from the oven and slide a spatula underneath to lift the shell off the paper. Shape while still hot because if it is allowed to cool, the cookie will become brittle and will break during shaping. Place it on the outside of a plain cup and press it so it takes the shape of the cup. Fill with strawberry filling.


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