Instructions: Heat oven to 350 degrees. Line baking sheets with Silpats, and set aside.

In a small saucepan, combine confectioners sugar, butter, honey, and orange juice. Bring to a boil over medium heat, stirring constantly. Boil for 1 minute.

Remove pan from heat, and stir in remaining ingredients. Cool to room temperature.

Using a 1/2-ounce ice-cream scoop, drop batter onto prepared baking sheets about 4 inches apart. Bake until cookies are crisp and golden, 10 to 12 minutes.

To form ice-cream cones, shape warm cookies around a cone-shaped dowel, and place upright in a tall glass to cool. For flat cookies, transfer from baking sheet to a wire rack to cool.

This recipe yields about 25 cookies.

Yield: 25 cookies

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