Ingredients:
3/4 cup sugar
1 large eggs
2 tablespoons butter, melted and cooled
1 teaspoon vanilla extract
1/4 cup milk
1/2 cup all-purpose flour, sifted
Directions:
Preheat the oven to 300 F.
In a medium mixing bowl, beat the sugar into the egg until it is pale yellow. Beat in the butter, vanilla, and milk. Gently stir in the flour.
Grease a large non-stick cookie sheet and spread 1/2 tbsp of the batter into a 6-inch circle using a thin, flexible spatula. Dipping the spatula in water first makes this job easier. The batter will spread about 1/2 inch while baking, so keep the circles about 1-inch apart. Fit as many circles as you can on 1 cookie sheet.
Bake for 15 minutes or until lightly browned. Remove the cookie sheet from the oven and use a large metal spatula to remove 1 cookie from the sheet. Handling it carefully so as not to burn your hands, immediately wrap the hot, pliable cookie around a cone shaped mold, sealing the point. Repeat with the remaining cookies. The cookies will harden as they cool, so work as quickly as possible. Let the cookie sheet cool and repeat the process with the remaining batter. Remove the cones from the molds when completely cooled.
*** Variation – for Bowl Cones***.
Invert 4 small , clean, identical bowls to use as molds. Place the hot cookies directly over the bottoms of the bowls. The cookies will fall around the sides of the bowls and harden as they cool. When cool enough to handle, carefully remove the cones from the bowls and repeat with any remaining warm cookies.
Servings: Serve
Time preparation: 25 min.
Time total: 40 min.