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1. Preheat the oven to 400°. In a large mixing bowl, beat together the eggs and sugar until they are thoroughly combined. Now stir in the flour, a little at a time, and mix until smooth.
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2. Lightly grease a cookie sheet with the 2 teaspoons of soft butter and sprinkle it with flour, tipping the sheet to coat it evenly. Turn the sheet over and tap it lightly against a table or counter to knock off any excess flour.
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3. Place 2 tablespoons of the batter on the cookie sheet and with the back of a large spoon or a rubber spatula, spread the batter out to form a thin circle about 4½ inches in diameter. (Do not place more than 3 or 4 circles on the sheet; they dry out rapidly after having been baked and must be relatively moist if they are to be successfully formed into cones.)
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4. Set the cookie sheet in the middle of the oven and bake 6 to 8 minutes, or until the circles are a pale gold around the edges. Now quickly lift a circle loose from the cookie sheet with the flat of a metal spatula.
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5. Holding the circle gently in both hands, fold the two sides toward the center to form a cone. Stand the cone up in a water glass and let it remain there for 1 or 2 minutes, until it has dried and holds its shape.
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6. Now quickly shape the remaining baked circles, replacing the cookie sheet in the oven for a minute if the pastry has cooled too much and become brittle. Repeat with the remaining batter, using a newly greased and floured cookie sheet for each batch you prepare.
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7. The "Strutar" can be baked several days in advance and kept crisp in airtight containers. Just before you are ready to serve the cones as a dessert or confection whip the chilled heavy cream with a wire whisk, rotary or electric beater in a large chilled bowl until it begins to thicken.
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8. Add the sugar and vanilla and continue to beat until it is firm enough to hold its shape. Spoon the whipped cream into the cones (or pipe it in with a pastry bag) and top each with a strawberry or a few lingonberries.
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9. A traditional and practical way of serving the cones is to place a drinking glass in the center of a shallow round bowl. Place 1 cone in the glass, then circle it with the others, leaning them against the glass.
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NOTE:
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1. Forming the cone does take practice and some dexterity. For a simpler, but equally delicate dessert a pastry sandwich prepare the batter as above.
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2. Then place 1 tablespoon of batter on the buttered and floured cookie sheets and spread it into a 2-inch circle.
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3. Bake a dozen or so circles at a time, for 4 to 5 minutes, lift them from the cookie sheet with a metal spatula, and let them cool on a wire cake rack.
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4. When ready to serve, spread the whipped cream over half of the circles and cover them with the remaining circles.
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