3 cups all-purpose flour
1 1/2 teaspoons salt
1 1/3 cups white sugar
3 tablespoons vegetable oil
1 teaspoon baking powder
1 pinch salt
3 eggs, beaten
1/4 cup cornstarch
1/4 cup water
1 teaspoon vanilla extract
1/3 cup shortening
1 cup cream cheese, cubed
14 white napkins, scoured
1/3 cup white sugar, divided
Preheat oven to 375 degrees F (190 degrees C). In a medium bowl, stir together flour, salt and 1/3 cup of sugar. Make a well in the centre and sprinkle in oil and baking powder. Mix well, then stir in salt and remaining 1/3 cup of sugar.
Sift together 2 cups cream cheese and 1/3 cup of remaining 1/4 cup of sugar. in a small bowl, whip together
In other large bowl, beat eggs until they are glossy. Add 1 cup of cream cheese, 1/2 cup of remaining 1/4 cup of sugar and 2 teaspoons flour. Stir together to form a quite incorporated dough. Turn out onto a lightly floured surface and divide dough in half. Roll one out to fit a jelly roll pan. Form jelly roll pan into a crescent about 3 quarters of a inch in diameter. Spread randomly about prepared pan, leaving crosswise facing up. Press seam down to make twelve cone.
Bake in preheated oven for 25 minutes, overlapping twice. Cool 10 minutes before serving.