Heat a krumkake iron. In a medium bowl, beat egg whites until they reach soft peaks. Add salt, 1 tablespoon confectioners' sugar, and vanilla. Continue to beat until it reaches stiff peaks. Fold in the remaining 11 tablespoons confectioners' sugar. When fully incorporated, fold in the flour and butter.
Brush krumkake iron with butter. Pour about 1 tablespoon batter into iron. Close and as soon as the steam subsides, check for doneness. They should be golden brown. Immediately remove and roll around a cornet mold. Let cool for 1 minute and remove from mold; set aside. The cones may be stored in a covered container at room temperature for up to 2 days.
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