Chocolate Chip Mini Cones

Total Time: 35 mins Preparation Time: 20 mins Cook Time: 15 mins

Ingredients

• Servings: 12
• 1 egg
• 3/4 cup granulated sugar
• 2 tablespoons butter, melted and cooled
• 1/4 cup milk
• 1/2 teaspoon almond extract
• 1/2 teaspoon vanilla extract
• 1/2 tablespoon sifted all-purpose flour
• vegetable shortening, for baking sheet
• 2 teaspoons chocolate sprinkles

Recipe

• 1 crumple a 10-inch piece of foil into a cone about 6 inches long from point to top. the cone should be about 1-1/4 inches wide at the top.
• 2 beat together egg and sugar in a bowl until lemon colored, 2 to 3 minutes. stir in butter and milk. add almond and vanilla extracts. stir in flour until well combined. cover with plastic wrap; refrigerate until batter is thickened, about 1 hour.
• 3 heat oven to 300 degrees f. grease large nonstick baking sheet with solid vegetable shortening.
• 4 stir batter. on prepared baking sheet, measure 2 mounds of 1-1/2 tablespoons batter, spacing well apart. with offset metal spatula dipped in water, carefully spread each mound of batter into a circle 4-1/2 to 5 inches in diameter. return bowl of batter to refrigerator. scatter chocolate sprinkles evenly over each circle, dividing equally.
• 5 bake in 300 degrees f oven 14 to 15 minutes or until golden brown. remove baking sheet to wire rack and let stand 30 seconds.
• 6 working quickly with thin plastic spatula held upside down, carefully pry cookies off sheet, letting them remain on sheet. quickly roll 1 cookie around the aluminum foil cone form to shape a cookie cone, pinching pointed end to seal. remove foil form and let cool on wire rack. repeat with the second cookie.
• 7 repeat with remaining batter for total of 12 cones.
• 8 once cones have cooled, fill with your favorite ice cream or sherbet and then serve immediately.