INGREDIENTS

INSTRUCTIONS

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
Recipe by: Wendy Lockman <wlockman@randomc.com>
Posted to CHILE-HEADS DIGEST V3 #, converted by MM_Buster v2.0l.

A Message from our Provider:

“A cheerful spirit is one of the most valuable gifts ever bestowed upon humanity by a kind Creator. It is the sweetest and most fragrant flower of the Spirit, that constantly sends out its beauty and fragrance, and blesses everything within its reach. It will sustain the soul in the darkest and most dreary places of this world. It will hold in check the demons of despair, and stifle the power of discouragement and hopelessness. It is the brightest star that ever cast its radiance over the darkened soul, and one that seldom sets in the gloom of morbid fancies and forboding imaginations.”