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.Oven-Baked Sugar Cones

Source of Recipe

From "The Ultimate Ice Cream Book" by Bruce Weinstein


Recipe Introduction

"These cones taste somewhat like fortune cookies and are very sturdy. They're easiest to make if you have a nonstick cookie sheet and cone-shaped molds, which are available at baking supply stores or by mail from Bridge Kitchenware in New York City (212-688-4220)."

List of Ingredients

â—¦ ¾ cup sugar
â—¦ 1 large egg
â—¦ 2 tablespoons butter, melted and cooled
â—¦ 1 teaspoon vanilla extract
â—¦ ¼ cup milk
â—¦ ½ cup all-purpose flour, sifted



Recipe

Preheat the oven to 300° F. In a medium mixing bowl, beat the sugar into the egg until it is thickened and pale yellow. Beat in the butter, vanilla, and milk. Gently stir in the flour.

Grease a large nonstick cookie sheet and spread 1 ½ tablespoons 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 ½ inch while baking, so keep the circles about 1 inch apart. Fit as many circles as you can on one 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 one 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 cool.

Makes 6 to 8 cones