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Tulip Cookie Shells
Yield: 6 Servings

2 egg whites
1/2 cup granulated sugar
1/2 cup all purpose flour
1/2 cup unsalted butter, melted
2 tsp water
1 tsp vanilla
ice cream, sherbet, or fresh fruit for filling

Line three baking sheets with parchment paper or grease and flour
sheets. Using a six inch plate, trace two circles on each
sheet,leaving one inch between each circle. In large bowl, whisk
together egg whites, sugar, flour, butter, water and vanilla just
until blended. Using three tablespoons batter for each cookie, drop
on to circles on prepared baking sheet. With metal spatula, gently
spread batter as thinly as possible to fill circles. Bake one sheet
at a time in upper half of 400 F oven for 6-8 minutes or until
edges are just beginning to brown. Remove baking sheet from oven
and place on rack. Using metal spatula, immediately lift one cookie
and place on to lightly greased inverted tall glass about 1-1/2
inches in diameter. Working quickly,lightly shape warm cookie with
fingers to create fluted effect. Let cool completely on glass.
Repeat with remaining cookies. If cookie is too firm to mould,
return to oven for 15-30 seconds or until softened. (Cookie shells
can be stored in airtight container for up to two day. Recrisp in
275F oven for one minutes. When ready to serve, fill with ice
cream, sherbet, or fresh fruit.

TIP: It is important to work quickly when shaping tulip shells
because they're easiest to handle while still warm. If possible,
line baking sheets with parchment paper for easy removal of the


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