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Cooked by: Chef / Ethnicity: Danish cuisine / Last Modified: 11/7/2008 / Course: dessert / Number of Servings: 16 |
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Directions: Preheat oven to 400'F. Generously grease 4 cookie sheets. Beat butter and
sugar in large bowl until light and fluffy. Blend in flour. In clean, dry
bowl, beat egg whites until frothy. Blend into butter mixture with
vanilla.
Using measuring teaspoon, place 4 mounds of dough, 4" apart, on each
prepared cookie sheet. Spread mounds with back of spoon dipped in water to
3" diameter. Bake, 1 sheet at a time, 5-6 minutes or until edges are just
barely golden. (Do not overbake or cookies become crisp too quickly and
are difficult to shape.) Remove from oven and quickly loosen each cookie
from cookie sheet with thin spatula. Shape each into a cone; cones become
firm as they cool. (If cookies become too firm to shape, return to oven
for a few seconds to soften.)
Melt chocolate in small bowl over hot, not boiling, water. Stir until
smooth. When all cookies are baked and cooled, dip flared ends into melted
chocolate. Let stand until chocolate is set. If desired, serve cones by
standing them in a bowl. (Adding about 1" of sugar to bottom of bowl may
be necessary to hold them upright.)
Makes 16 cookies
| Ingredients:
1/2 Cup(s) Butter or margarine;softened
1/2 Cup(s) Sugar
1/2 Cup(s) All-purpose flour
2 Egg whites
1 Teaspoon(s) Vanilla
3 Ounce(s) Bittersweet chocolate |
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