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Name: Chocolate Gilded Danish Sugar Cones
Prep time: 30 min
Cook time: 30 min
Total time: 1 h
Yield: 1
Cuisine: American
Ingredients: 1 ts Vanilla; 1/2 c All-purpose flour; 1/2 c Semisweet chocolate chips; 1/2 c Butter or margarine; 2 Egg whites; 3 oz Bittersweet chocolate; 1/2 c Sugar

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INGREDIENTS

1 ts Vanilla
1/2 c All-purpose flour
1/2 c Semisweet chocolate chips
1/2 c Butter or margarine
2 Egg whites
3 oz Bittersweet chocolate
1/2 c Sugar

Servings

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 from 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 Recipe by: Wendy Lockman Posted to CHILE-HEADS DIGEST V3 #,

NOTES

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Chocolate Gilded Danish Sugar Cones

1 ts Vanilla
1/2 c All-purpose flour
1/2 c Semisweet chocolate chips
1/2 c Butter or margarine
2 Egg whites
3 oz Bittersweet chocolate
1/2 c Sugar

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 from 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    Recipe by: Wendy Lockman <wlockman@randomc.com>    Posted to CHILE-HEADS DIGEST V3 #,

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Nutrition

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Serving Size: 1 Serving (1113g)
Recipe Makes: 1 servings

Calories: 3796
Calories from Fat: 1979 (52%)

Amt Per Serving		% DV

	Total Fat 219.8g	293 %
	Saturated Fat 82.7g	414 %
	Monounsaturated Fat 83.9g
	Polyunsanturated Fat 42.3g
Cholesterol 197.1mg		61 %
Sodium 1528.1mg		53 %
Potassium 1278mg		34 %
Total Carbohydrate 430.6g		127 %
	Dietary Fiber 9.1g	36 %
	Sugars, other 421.5g
Protein 56.7g		81 %
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.

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Calories per serving: 3796

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