Instructions: Preheat oven to 400F. Generously grease 4 cookie sheets. Beat butter and sugar in large bowl until light and fluffy. Blend in flour. In clean, dry
bowl, beat egg whites until frothy. Blend into butter mixture with vanilla.

Using measuring teaspoon, place 4 mounds of dough, 4" apart, on each prepared cookie sheet. Spread mounds with back of spoon dipped in water to
3" diameter. Bake, 1 sheet at a time, 5-6 minutes or until edges are just
barely golden. (Do not overbake or cookies become crisp too quickly and are
difficult to shape.) Remove from oven and quickly loosen each cookie cookie sheet with thin spatula. Shape each into a cone; cones become firm
as they cool. (If cookies become too firm to shape, return to oven for a few seconds to soften.)

Melt chocolate in small bowl over hot, not boiling, water. Stir until smooth. When all cookies are baked and cooled, dip flared ends into melted
chocolate. Let stand until chocolate is set. If desired, serve cones by standing them in a bowl. (Adding about 1" of sugar to bottom of bowl may be
necessary to hold them upright.)

Makes 16 cookies

If you would like to email yourself the recipe for later use, or share the recipe with your friends or family, enter the email addresses below and this recipe will be emailed to you and others as well.