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Ingredients

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Directions

Make cone form for shaping cookies:
  • Crumple a 10-inch piece of foil into a cone about 6 inches long from point to top. The cone should be about 1-1/4 inches wide at the top.

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  • Beat together egg and sugar in a bowl until lemon colored, 2 to 3 minutes. Stir in butter and milk. Add almond and vanilla extracts. Stir in flour until well combined. Cover with plastic wrap; refrigerate until batter is thickened, about 1 hour.

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  • Heat oven to 300°F. Grease large nonstick baking sheet with solid vegetable shortening.

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  • Stir batter. On prepared baking sheet, measure 2 mounds of 1-1/2 tablespoons batter, spacing well apart. With offset metal spatula dipped in water, carefully spread each mound of batter into a circle 4-1/2 to 5 inches in diameter. Return bowl of batter to refrigerator. Scatter chocolate sprinkles evenly over each circle, dividing equally.

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  • Bake in 300°F oven 14 to 15 minutes or until golden brown. Remove baking sheet to wire rack and let stand 30 seconds.

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  • Working quickly with thin plastic spatula held upside down, carefully pry cookies off sheet, letting them remain on sheet. Quickly roll 1 cookie around the aluminum foil cone form to shape a cookie cone, pinching pointed end to seal. Remove foil form and let cool on wire rack. Repeat with the second cookie.

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  • Repeat with remaining batter for total of 12 cones.

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  • Once cones have cooled, fill with your favorite ice cream or sherbet and then serve immediately.

Nutrition Facts

93 calories; 3 g total fat; 1 g saturated fat; 24 mg cholesterol; 8 mg sodium. 16 g carbohydrates; 0 g fiber; 1 g protein;

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