Almond Cookie Shells For Ice Cream

Recipe Ingredients

1 tablespoon	15ml	Soft butter - mixed with
1 tablespoon	15ml	Flour - for coating pan
2		Egg whites
1/4 cup	59ml	Milk
1 teaspoon	5ml	Vanilla extract
1/8 teaspoon	0.6ml	Salt
4 tablespoons	60ml	Unsalted butter - (1/2 stick) - melted
1 cup	198g / 7oz	Confectioners' sugar - sifted
3/4 cup	46g / 1.6oz	All-purpose flour - sifted
3/4 cup	69g / 2.4oz	Sliced almonds

Recipe Instructions

Preheat oven to 400 degrees. Combine the tablespoon each butter and flour to make a paste. Spread some over a cookie sheet and set aside.

Combine egg whites, milk, vanilla and salt and let sit until room temperature.  (You can speed the process by slightly warming mixture over a pan of hot water.)

Add melted butter to egg white mixture. Whisk in sugar until evenly blended.  Add flour and whisk until smooth.

Spoon 1 1/2 tablespoons batter per cookie onto prepared cookie sheet.  Allow six inches for spreading; each sheet will hold 3 cookies. With a spatula, spread each blob of batter out to form a thin 5-inch circle, leaving about an inch between cookies. Scatter some almonds over batter.

Bake about three to five minutes, until lightly golden all over. Slide a long spatula under each cookie, carefully lift off and immediately place cookie over an inverted coffee cup or custard cup. Cover with a dry cloth and press down to mold into a fluted shell. Repeat with other cookies. Shells will stiffen in 1 to 2 minutes.

Recoat baking sheet and repeat spreading, baking, and molding process until all cookies are baked. Serve immediately or store in airtight tins.

Source:
TOO HOT TAMALES with Susan Feniger and Mary Sue Milliken - From the TV FOOD NETWORK - (Show # TH-6323 broadcast 01-22-1997) - Downloaded from their Web-Site - http://www.foodtv.com

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