Calla Lilly Cookies

Total Time: 22 mins Preparation Time: 10 mins Cook Time: 12 mins

Ingredients

• Servings: 16
• 2 eggs, whites and yolks separated
• 1 cup light brown sugar
• 6 tablespoons flour
• 1 cup finely chopped pecans, toasted
• 1 teaspoon vanilla
• 1/2 cup heavy cream, sweetened and whipped

Recipe

• 1 preheat the oven to 350 degrees f.
• 2 grease and flour 3 large cookie sheets (i just use parchment paper).
• 3 beat egg whites until they form stiff peaks.
• 4 set aside.
• 5 clean mixer and beaters.
• 6 beat egg yolks until light yellow.
• 7 add sugar to the yolks and beat long and hard.
• 8 remove the beaters from the mixer and fold in the egg whites, flour, pecans and vanilla by hand.
• 9 be gentle.
• 10 drop the batter with a tablespoon, allowing for only 4 or 5 cookies per cookie sheet.
• 11 bake 10 to 12 minutes or until slightly browned on edges and bottom.
• 12 working quickly, roll each cookie into a cone.
• 13 cool completely.
• 14 using a piping bag (see my note below), fill each cooled cookie with 1 t. of whipped cream.
• 15 refrigerate for at least 6 to 8 hours before serving.
• 16 the unfilled cookie shells can be frozen and filled at a later date.
• 17 my note below:
• 18 a piping bag can be made by putting the whipped cream in a plastic storage bag.