• 3 eggs 
• 2/3 cup granulated sugar 
• 1/4 teaspoon lemon extract 
• 1/4 cup cold water 
• 1 cup flour 
• 1/2 teaspoon baking powder 
• 1/4 teaspoon salt 
• sweetened whipped cream 

Method 

Separate eggs.  
Beat yolks until thick and lemon colored. Gradually add sugar, lemon extract, and water. Mix well.  
Sift together dry ingredients and add to the egg mixture.  
Whip egg whites until stiff peaks form.  
Fold egg whites into egg yolk mixture.  
Grease and flour a cookie sheet.*  
Drop batter by spoonfuls onto the cookie sheet. Spread batter into 6 inch circles with the back of the spoon approximately 1/8 inch thick.  
Bake at 375 degrees until edges are golden brown (approximately 6-8 minutes).  
When done, remove from oven and quickly shape cookies into cone shapes.  
Hold cookies until cone shape is set and place 
seam side down to cool.  
When ready to serve, fill with sweetened whipped cream.  

Yield: 16-20 cones.  

*Note: Wash cookie sheet after each batch of cookies. Grease and flour each time the cookies are baked to prevent sticking.