I have been working on this for a couple of weeks now & I really like the consistency, finally, & the taste of this recipe! Oh... & the amount this produces ~ 2 large cones OR 4 smaller ones. It's little effort to make these (trust me!) & the freshness of homemade cones along with the lessened amount of sugar than store-bought makes it surely worth it. The "cone" shape is not perfect BUT who cares?! It tastes delicious. And mine seem to remind me of connoli which, hey is not a bad thing...
OR she them carefully into a small bowl
OR break it up into pieces onto the ice cream
OR fancy it up & simply Stick a much smaller disc-shaped Conecookie into the ice cream :)
Trust me- this makes for a yummy addition to your ice cream.
Lishie's Homemade Sugar Cones
1/4 cup + 2 TBSp Sugar
1/2 cup AP Flour
1/2 stick Butter, melted
1 tsp Vanilla
1/4 cup Water
Preheat the oven to 350 degrees.
Place a silicone mat (or parchment paper) onto a cookie sheet. Set aside.
In a large bowl, whisk together the sugar & the flour. Slowly drizzle the melted butter into the sugar/flour mix while whisking until incorporated (a little clumpy). Continue whisking while adding the vanilla, then slowly adding the water until incorporated. Should be slightly thickened & smooth.
If making 4 small cones:
Ladle four small circles of batter onto the prepped baking mat & smooth them out into larger circles with the back of the ladle, COMPLETELY apart from each other.
If making 2 large cones:
Ladle two large circles of batter onto the prepped baking mat & smooth them out into larger circles with the back of the ladle, COMPLETELY apart from each other.
Bake at 350 degrees until the edges brown deep & the middle is no longer batter, about 10-15 minutes.
Allow to cool for 1 minute then slowly, using an offset spatula, "roll" the flat cookie into a cone shape. Insert into a glass to cool & form.
If making bowls, slowly "form" a "bowl" over the lip of an inverted glass. Allow to dry.
<3 Lishie
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