Festive Filled Tulip Cookie Shells
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 cookies.
- 2 egg whites
- 1/2 cup granulated sugar
- 1/2 cup all-purpose flour
- 1/2 cup unsalted butter, melted
- 2 teaspoons water
- 1 teaspoon vanilla extract
- Ice cream, sherbet or fresh fruit for filling
- Line three baking sheets with parchment paper or grease and flour sheets.
Using a 6-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 extract just until blended.
- Using three tablespoons batter for each cookie drop into 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 degree F oven for 6 to 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 onto lightly greased inverted tall glass about 1 1/2 inches in diameter. Working quickly lightly shape
warm cookie with fingers to create a fluted effect. Let cool completely on glass.
- Repeat with remaining cookies. If cookie is too firm to mold return to oven
for 15-30 seconds or until softened. (Cookie shells can be stored in airtight container for up to two days.)
- Re-crisp in 275 degrees F oven for one minute.
Yield: 6 servings
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