CALLA LILLY COOKIES
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
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.
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Muhammad Haroon
[email protected]Yum!
Dhors Parajes
[email protected]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
[email protected]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.