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Name: Tulip Cookie Shells
Prep time: 30 min
Cook time: 30 min
Total time: 1 h
Yield: 6
Cuisine: American
Ingredients: 1 ts Vanilla; 1/2 c Granulated sugar; 1/2 c All purpose flour; 2 ts Water; 2 Egg whites; Ice cream, sherbert, or; 1/2 c Unsalted butter, melted

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INGREDIENTS

1 ts Vanilla
1/2 c Granulated sugar
1/2 c All purpose flour
2 ts Water
2 Egg whites
Ice cream, sherbert, or
1/2 c Unsalted butter, melted

Servings

INSTRUCTIONS

Line three baking sheets with parchment paper or grease and flour sheets. Using a six inch plate, trace two circles on each sheet,leaving one inch between each circle. In large bowl, whisk together egg whites, sugar, flour, butter, water and vanilla just until blended. Using three tablespoons batter for each cookie, drop on to circles on prepared baking sheet. With metal spatula, gently spread batter as thinly as possible to fill circles. Bake one sheet at a time in upper half of 400 F oven for 6-8 minutes or until edges are just beginning to brown. Remove baking hseet from oven and place on rack. Using metal spatula, immediately lift one cookie and place on to lightly greased inverted tall glass about 1-1/2 inches in diamter. Working quickly,lightly shape warm cookie with fingers to creat fluted effect. Let cool completely on glass. Repeat with remaining cookies. If cookie is too firm to mould, return to oven for 15-30 seconds or until softened. (Cookie shells can be stored in airtight container for up to two day. Recrisp in 275F oven for one minutes. TIP: It is important to work quickly when shaping tulip shells because theyre easiest to handle while still warm. If possible, line baking sheets with parchment paper for easy removal of the cookies. Origin: Recipe from Newspaper Shared by: Sharon Stevens

NOTES

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Tulip Cookie Shells

1 ts Vanilla
1/2 c Granulated sugar
1/2 c All purpose flour
2 ts Water
2 Egg whites
 Ice cream, sherbert, or
1/2 c Unsalted butter, melted

Line three baking sheets with parchment paper or grease and flour sheets.  Using a six inch plate, trace two circles on each sheet,leaving one inch  between each circle. In large bowl, whisk together egg whites, sugar,  flour, butter, water and vanilla just until blended. Using three  tablespoons batter for each cookie, drop on to circles on prepared baking  sheet. With metal spatula, gently spread batter as thinly as possible to  fill circles.  Bake one sheet at a time in upper half of 400 F oven for 6-8  minutes or until edges are just beginning to brown. Remove baking hseet  from oven and place on rack. Using metal spatula, immediately lift one  cookie and place on to lightly greased inverted tall glass about 1-1/2  inches in diamter. Working quickly,lightly shape warm cookie with fingers  to creat fluted effect.  Let cool completely on glass. Repeat with  remaining cookies. If cookie is too firm to mould, return to oven for 15-30  seconds or until softened. (Cookie shells can be stored in airtight  container for up to two day. Recrisp in 275F oven for one minutes.    TIP:  It is important to work quickly when shaping tulip shells because  theyre easiest to handle while still warm. If possible, line baking sheets  with parchment paper for easy removal of the cookies.    Origin:  Recipe from Newspaper Shared by: Sharon Stevens

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Nutrition

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Serving Size: 1 Serving (109g)
Recipe Makes: 6 Servings

Calories: 256
Calories from Fat: 140 (55%)

Amt Per Serving		% DV

	Total Fat 15.6g	21 %
	Saturated Fat 9.7g	49 %
	Monounsaturated Fat 4g
	Polyunsanturated Fat 0.6g
Cholesterol 40.7mg		13 %
Sodium 111.9mg		4 %
Potassium 124.5mg		3 %
Total Carbohydrate 21g		6 %
	Dietary Fiber 0.3g	1 %
	Sugars, other 20.7g
Protein 8.4g		12 %
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: 256

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