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Print this Recipe    Sugar Cones

CHOCOLATE-GILDED DANISH SUGAR CONES
Makes 16 cookies

1/2 cup butter or margarine, softened
1/2 cup sugar
1/2 cup all-purpose flour
2 egg whites
1 teaspoon vanilla
3 ounces bittersweet chocolate, OR
1/2 cup semisweet chocolate chips

Preheat oven to 400F. 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 frothy. Blend into butter
mixture with vanilla.

Using measuring teaspoon, place 4 mounds of dough, 4" apart, on
each prepared cookie sheet. Spread mounds with back of spoon dipped
in water to 3" diameter. Bake, 1 sheet at a time, 5-6 minutes or
until edges are just barely golden. (Do not overbake or cookies
become crisp too quickly and are difficult to shape.) Remove from
oven and quickly loosen each cookie from cookie sheet with thin
spatula. Shape each into a cone; cones become firm as they cool.
(If cookies become too firm to shape, return to oven for a few
seconds to soften.)

Melt chocolate in small bowl over hot, not boiling, water. Stir
until smooth. When all cookies are baked and cooled, dip flared
ends into melted chocolate. Let stand until chocolate is set. If
desired, serve cones by standing them in a bowl. (Adding about 1"
of sugar to bottom of bowl may be necessary to hold them upright.)

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