Chocolate-Gilded Danish Sugar Cones
During baking these crisp cookies spread out in all directions, but once they're shaped into cones you'll be surprised how uniform they look!
Makes about 16 cookies
|1/2||cup butter, softened|
|1/2||cup all-purpose flour|
|3||ounces bittersweet chocolate or 1/2 cup semisweet chocolate chips|
- 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 foamy. Blend into butter mixture. Add vanilla. Using teaspoon, place 4 mounds of dough 4 inches apart on each prepared cookie sheet. Spread mounds to 3-inch diameter with small spatula dipped in water.
- Bake 1 sheet at a time, 5 to 6 minutes or until edges are just barely golden. (Do not overbake, or cookies become will crisp too quickly and will be difficult to shape.) Remove from oven and quickly loosen each cookie from cookie sheet with thin spatula. Shape each cookie into cone. Cones will become firm as they cool. (If cookies become too firm to shape, return to oven for few seconds to soften.)
- Melt chocolate in small bowl over hot water. Stir until smooth. When all cookies are baked and cooled, dip wide ends into melted chocolate; let stand until chocolate is set.
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