Easter Lily Cones
Makes about 183 eggs
2/3 cup granulated sugar
1/4 teaspoon lemon extract
1/4 cup cold water
1 cup flour
1/2 teaspoon baking powder
1/4 teaspoon salt
Cool Whip or sweetened whipped cream, tinted in pastel colors, if desired
Preheat oven to 375 F. Separate eggs. Beat yolks until thick and lemon colored. Gradually add sugar, lemon extract, and water. Mix well. Sift together dry ingredients and add to the egg mixture. Beat egg whites until stiff peaks form. Fold egg whites into egg yolk mixture. Grease and flour a cookie sheet. Drop batter by spoonfuls onto the cookie sheet. Spread batter into 6 inch circles with the back of the spoon, making circles about 1/8 inch thick.
Bake 6-8 minutes or until edges are golden brown.
Remove from oven and quickly roll cookies into cone shapes. Hold cookies until cone shape is set and place seam side down to cool. When ready to serve, fill with sweetened whipped cream.
Reviews of Easter Lily Cones:
1-2 of 2 reviews
A cookie baker in CT Dec 22, 2004
Would make this again.
You must roll these cookies IMMEDIATELY after you take them out of the oven. I used my stoneware & it worked much better than my metal cookie sheets...kept the cookies warm long enough for me to get to the last one!
Pat Meder in Illinois Mar 20, 2003
Would make this again.
These cookies are very delicious. But, you must work quickly with these when they are out of the oven. I fill with Cool Whip and a slice of peach at the end. Very nice presentation.
