CORNETS WITH WHIPPED CREAM

2 eggs

1/2 cup sugar

1 cup sifted flour

1/3 cup butter, melted

1 1/2 cups sweetened whipped cream

strawberry jam

Beat eggs until thick and lemon colored.  Add sugar gradually, beating well after each addition.  Beat until light and fluffy.  Add flour and butter to egg mixture, starting and ending with flour.  Beat at medium speed for 10 minutes.  Roll out to about 1/8 inch thickness on floured board.  Cut in 5-inch rounds.  Cut out 5-inch rounds of aluminum foil and place cookie rounds on them.  Bake three at a time in a 425 degree oven for 4 minutes.  Working in open oven with rack pulled out, pick up one cookie at a time, peel off foil and roll immediately to form a cone shape.  Stick with toothpick to hold shape, and let cool.  If cookie hardens before shaped, return to oven for a few seconds to soften.  Grease hands while rolling cookies or work with glove-type pot holders, since cookies must be shaped while very hot.  When all cookies are shaped and cooled, fill with whipped cream and garnish with strawberry jam.  If desired, cookies may be filled and frozen.  Remove from freezer 30 minutes before serving.  To freeze, place filled cookies on flat baking sheet and freeze until solid.  Place foil or plastic wrap between layers.

Cornets can be filled with chocolate, puddings,whipped cream, custard, berries etc.

Image Credit:  http://www.tastespotting.com/tag/Chocolate/20