Cookie Cones
Ingredients
⅔ cup
sugar
½ cup
Kowalski's Butter, softened
3
egg whites
½ cup
flour
¼ cup
finely chopped almonds
1 tbsp.
Dutch process cocoa
¼ tsp.
salt
2 pts.
ice cream of your choice
Directions
- Preheat oven to 350°.
- Using an electric mixer, combine sugar and butter on low speed until light and fluffy (2-3 min.).
- Add egg whites; beat eggs into sugar-butter mixture.
- Add flour, almonds, cocoa and salt; beat until thoroughly combined.
- Spoon 2 scoops of batter (2 tbsp. each) onto a parchment-lined baking sheet, leaving space between; bake in preheat oven until golden-brown (12-14 min.).
- Remove from oven; cool slightly. Quickly roll cookies into a cone shape, overlapping in the front; cool completely.
- Repeat with remaining batter. (If cookies stick or become too firm, place baking sheet back into the oven for a moment.)
- Store in an airtight container until ready to fill with ice cream.
