Ingredients:
2 eggs, whites and yolks separated
1 cup light brown sugar
6 tablespoons flour
1 cup finely chopped pecans, toasted
1 teaspoon vanilla
1/2 cup heavy cream, sweetened and whipped
Directions:
Preheat the oven to 350 degrees F.
Grease and flour 3 large cookie sheets (I just use parchment paper).
Beat egg whites until they form stiff peaks.
Set aside.
Clean mixer and beaters.
Beat egg yolks until light yellow.
Add sugar to the yolks and beat long and hard.
Remove the beaters from the mixer and fold in the egg whites, flour, pecans and vanilla BY HAND.
Be gentle.
Drop the batter with a tablespoon, allowing for only 4 or 5 cookies per cookie sheet.
Bake 10 to 12 minutes or until slightly browned on edges and bottom.
Working quickly, roll each cookie into a cone.
Cool completely.
Using a piping bag (see my note below), fill each cooled cookie with 1 T. of whipped cream.
Refrigerate for at least 6 to 8 hours before serving.
The unfilled cookie shells can be frozen and filled at a later date.
My Note Below:
A piping bag can be made by putting the whipped cream in a plastic storage bag.In one of the corners of the bag, poke a hole large enough to squeeze the whipped cream through.
Servings: 16
Time preparation: 10 min.
Time total: 22 min.