|Fresh strawberries/1 pkg frozen sliced strawberries, thawed. omit sugar||1 Pint|
|Granulated sugar||1⁄2 Cup (8 tbs)|
|Confectioners sugar||1⁄3 Cup (5.33 tbs)|
|Brown sugar||2 Tablespoon|
|Vanilla extract||1⁄4 Teaspoon|
|All purpose flour||1⁄4 Cup (4 tbs)|
|Melted butter/Margarine||2 Tablespoon|
|Vanilla ice cream||1 Quart|
|Chopped pecans||1⁄2 Cup (8 tbs)|
Wash strawberries; slice.
Add granulated sugar.
Preheat oven to 300F.
Grease and flour 2 cookie sheets.
Make Cookie Shells: In medium bowl, with elec- tric mixer, beat egg until soft peaks form when beater is raised.
Gradually stir in confectioners' sugar and brown sugar, folding until sugars dis- solve.
Stir in flour and salt, mixing well.
Gradually blend in butter and 2 tablespoons pecans.
Spoon about 2 tablespoons batter onto prepared cookie sheet.
Spread thin, to make 5-inch round.
Make 2 more rounds on cookie sheet and 3 rounds on other cookie sheet.
Bake, one sheet at a time, 12 minutes.
Remove hot cookies from sheet with broad spatula.
Mold each cookie, bottom down, over outside of 6-oz custard cup, to form shell.
To serve: Fill shells with ice cream.
Spoon strawberries over ice cream.
Top with chopped nuts.
Makes 6 servings