With all the talk about ice cream lately, we wouldn't want you going out and buying cones, which often have shortening, artificial flavorings and preservatives. Here's a very simple way of making your own. This is a great accompaniment to your original ice cream recipe that you're submitting to the contest, don't you think?
Sugar Cones
makes 16 cones
6 tablespoons (3/4 stick) butter, softened to room temperature
1/2 cup sugar
1 1/2 teaspoons pure vanilla extract
1/2 cup all-purpose flour
2 egg whites
Preheat oven to 400 F. Grease four cookie sheets.
In a large bowl, cream butter and sugar together until light and fluffy. Add vanilla, then stir in flour.
In a separate bowl, beat egg whites until frothy. Blend into butter mixture.
Place four spoonfuls of dough on each of the four cookie sheets with a few inches of space in between. You should use up all the batter doing this; if you don't, distribute the remaining batter equally among the sixteen mounds. Place a plastic sheet or heavy plastic bag on top of each scoop of dough and roll out to thin circle 1/16 to 1/8 inch thickness, making sure the circles do not intersect.
Bake one sheet at a time for 5-6 minutes, or until edges are just barely colored. Remove from
oven and quickly release each wafer from cookie sheet with a metal spatula.
Shape each into a cone by rolling with one end tighter than the other. As they cool, the cones will become hard.
Love the idea. I wonder if you could even customize it depending on the kind of ice cream you're planning to serve. I am in the midst of preparing a lemon velvet ice cream for the contest, and I bet the cones would taste spectacular with my reciepe if I added some ginger to them. You could come up with all kinds of contrasts--adding ground cloves to cones intended to be eaten with vanilla? Mint extract for cones intended to be eaten with chocolate? Various ice creams that would go with cones flavored with lemon extract, nutmeg, anise, espresso?
Victoria - perhaps you'd like to join us for the sangria tasting, and bring your ice cream?
I must admit I'm not entirely caught up on the site these days, so you'll have to fill me in. Nonetheless, I make it a point to attend any and all gatherings featuring alcohol-soaked fruit, so I'm completely game...
It's in the last, say, 10 comments...
http://tinyurl.com/zaxuj
I just made them with cardamom, for pistachio grahmcracker-toffe ice cream. Damned good. I added a extra 1/4 cup of flour. Next time im gonna lower the butter by a third...
Oh, and I dipped the bottoms in chocolate..