Tulip cookie shells
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Tulip cookie shells
  Cookies    Ice cream  
Last updated 6/12/2012 1:27:49 AM. Recipe ID 62886. Report a problem with this recipe.
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      Title: Tulip cookie shells
 Categories: Cookies, Ice cream
      Yield: 6 Servings
 
      2    Egg whites
    1/2 c  Granulated sugar
    1/2 c  All purpose flour
    1/2 c  Unsalted butter, melted
      2 ts Water
      1 ts Vanilla
           Ice cream, sherbert, or
           -fresh fruit for filling
 
  Line three baking sheets with parchment paper or grease and flour
  sheets. Using a six 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 just
  until blended. Using three tablespoons batter for each cookie, drop
  on to 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 F oven for 6-8 minutes or until edges
  are just beginning to brown. Remove baking hseet from oven and place
  on rack. Using metal spatula, immediately lift one cookie and place
  on to lightly greased inverted tall glass about 1-1/2 inches in
  diamter. Working quickly,lightly shape warm cookie with fingers to
  creat fluted effect. Let cool completely on glass. Repeat with
  remaining cookies. If cookie is too firm to mould, return to oven for
  15-30 seconds or until softened. (Cookie shells can be stored in
  airtight container for up to two day. Recrisp in 275F oven for one
  minutes.
  
  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.
  
  Origin:  Recipe from Newspaper Shared 




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Recipe ID 62886 (Apr 03, 2005)

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