CALLA LILLY COOKIES

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Calla Lilly Cookies image

Calla lillies are one of my favorite flowers. These cookies require a little more work than just mixing and dropping from a spoon, but they make such pretty little cookies that look just like calla lillies.

Provided by Mirj2338

Categories     Dessert

Time 22m

Yield 16 serving(s)

Number Of Ingredients 6

2 eggs, whites and yolks separated
1 cup light brown sugar
6 tablespoons flour
1 cup finely chopped pecans, toasted
1 teaspoon vanilla
1/2 cup heavy cream, sweetened and whipped

Steps:

  • Preheat the oven to 350 degrees F.
  • Grease and flour 3 large cookie sheets (I just use parchment paper).
  • Beat egg whites until they form stiff peaks.
  • Set aside.
  • Clean mixer and beaters.
  • Beat egg yolks until light yellow.
  • Add sugar to the yolks and beat long and hard.
  • Remove the beaters from the mixer and fold in the egg whites, flour, pecans and vanilla BY HAND.
  • Be gentle.
  • Drop the batter with a tablespoon, allowing for only 4 or 5 cookies per cookie sheet.
  • Bake 10 to 12 minutes or until slightly browned on edges and bottom.
  • Working quickly, roll each cookie into a cone.
  • Cool completely.
  • Using a piping bag (see my note below), fill each cooled cookie with 1 T. of whipped cream.
  • Refrigerate for at least 6 to 8 hours before serving.
  • The unfilled cookie shells can be frozen and filled at a later date.
  • My Note Below:
  • A piping bag can be made by putting the whipped cream in a plastic storage bag. In one of the corners of the bag, poke a hole large enough to squeeze the whipped cream through.

Muhammad Haroon
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Yum!


Dhors Parajes
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I've made these cookies several times and they always turn out great. They're easy to make and the results are always delicious.


Adam Burandt
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These cookies were a hit! I made them for a party and they were gone in no time. Everyone loved them and asked for the recipe.


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