INGREDIENTS

INSTRUCTIONS

BASIC DROP COOKIE
Notes: 1988 Honorable Mention. Evelyn Reber, Weissport. The Times News. PA
Measure sifted flour and sift again. Beat egg slightly in small deep bowl.
Add sugar and continue beating until very thick. Then add water gradually,
beating constantly until very thick and light. Add flour, all at once, and
fold in with a spoon until just blended.
BAKING: Grease baking sheet and dust with flour, tapping sheet to remove
excess flour. Drop cookie dough from tablespoon onto sheet, spreading each
cookie with spoon until a very thin 5-inch circle. (It is best to bake only
three cookies at a time so they may be rolled quickly when baked.) Bake in
moderate oven, 350°F., 10 minutes or until golden brown.
FORMING THE CORNUCOPIAS: Remove each cookie from baking sheet with a
spatula and roll at once into a cone. If necessary, place baking sheet in
oven for a moment or two to remove cookies more easily. Set aside to cool.
When cornucopias are cold, fill with cocoa whipped cream. COCOA WHIPPED
CREAM Mix 2 T. each sugar and Baker's cocoa and a dash of salt. Add to 1
cup of heavy cream. Chill 1 hour, t
Posted to recipelu-digest by ncanty@juno.com (Nadia I Canty) on Mar 6, 1998

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