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Cookie Cones Recipe
|Sugar||2⁄3 Cup (10.67 tbs)|
|Butter||2⁄3 Cup (10.67 tbs), melted|
|Almond extract||1 Teaspoon|
|All purpose flour||1 Cup (16 tbs)|
Serving size: Complete recipe
Calories 2302 Calories from Fat 1214
% Daily Value*
Total Fat 138 g212%
Saturated Fat 81.9 g409.5%
Trans Fat 0 g
Cholesterol 957 mg
Sodium 230.3 mg9.6%
Total Carbohydrates 232 g77.2%
Dietary Fiber 3.4 g13.5%
Sugars 136.6 g
Protein 33 g66.1%
Vitamin A 89.6% Vitamin C
Calcium 13.7% Iron 47.8%
*Based on a 2000 Calorie diet
Add flour and stir until smoothly blended.
Place flat griddle plates on an electric waffle iron and preheat to medium-hot.
Cone forms should be about 7 inches long, with a 2 1/2-inch top opening.
Use purchased metal cream horn forms or purchased pointed sugar cones wrapped with foil; or make your own forms out of lightweight cardboard.
You'll need only 1 or 2 forms.
For each 5-inch cone (maximum size for most rectangular griddles), use 1 1/2 tablespoons of batter; for a 7 to 8-inch cone, use 3 to 4 tablespoons.
Pour batter onto center of hot griddle (lightly grease griddle for first few cookies, if necessary); close tightly to flatten.
Let bake until golden brown (1 1/2 to 2 minutes).
Quickly lift off cookie with a fork or spatula and place on a flat surface.
Immediately wrap cookie around cone form, holding it firmly at tip to make a sharp point.
Place cookie on a rack, seam side down, and let cool until firm (about 2 minutes).
Remove cone form to use again.
If made ahead, carefully stack and store airtight in rigid containers for up to 1 week; freeze for longer storage.