Tulip Cookie Shells

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Servings: 6 Difficulty: Advanced
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International-style sweet and satisfying dessert that brings home-style flavor to your table
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This International dessert features Whites, Granulated sugar, All purpose flour, Unsalted butter, melted. It delivers smooth, comforting richness, sweet, indulgent flavor. A wonderful way to end any meal, especially on special occasions. Simple to make with ingredients you likely already have on hand, this is a recipe you will come back to again and again.

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Tulip Cookie Shells

Author: chefs-mate Cooking Method: Cuisine: Courses:
Difficulty: Advanced
Servings: 6 Calories: 457.0

Description

This International dessert features Whites, Granulated sugar, All purpose flour, Unsalted butter, melted. It delivers smooth, comforting richness, sweet, indulgent flavor. A wonderful way to end any meal, especially on special occasions. Simple to make with ingredients you likely already have on hand, this is a recipe you will come back to again and again.

Ingredients

Directions

  1. cream , sherbert, or -fresh fruit for filling
  2. Line three baking sheets with parchment paper or
  3. grease and flour sheets.
  4. Using a six inch plate, trace two circles on each sheet,leaving one inch between each circle.
  5. In large bowl,
  6. whisk together egg whites, sugar, flour, butter, water and vanilla just until blended.
  7. Using three tablespoons batter for each cookie, drop on to circles on prepared baking sheet.
  8. With metal spatula, gently spread batter as thinly as possible to fill circles.
  9. Bake one sheet at a time in upper half of 400 F (204&# 194;°C) oven for 6-8 minutes or until edges are just beginning to brown.
  10. Remove baking hseet from oven and place on rack.
  11. Using metal spatula, immediately lift one cookie and
  12. place on to lightly greased inverted tall glass about 1-1/2 inches in diamter.
  13. Working quickly,lightly shape warm cookie with fingers to creat fluted effect.
  14. Let cool completely on glass.
  15. Repeat with remaining cookies.
  16. If cookie is too firm to mould, return to oven for 15-30 seconds or until softened.
  17. (Cookie shells can be stored in airtight container for up to two day.
  18. Recrisp in 275F (135ðC) oven for one minutes.
  19. TIP: It is important to work quickly when shaping tulip shells because they're easiest to handle while still warm.
  20. If possible, line baking sheets with parchment paper for easy removal of the cookies

Nutrition Facts

Servings 6

Amount Per Serving
Calories 457.0kcal
% Daily Value *
Total Fat 24.6g38%
Saturated Fat 15.4g77%
Cholesterol 64.5mg22%
Sodium 43.1mg2%
Total Carbohydrate 53.8g18%
Dietary Fiber 1.2g5%
Sugars 30.4g
Protein 6.2g13%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Keywords: baking, blending, butter, cookie, dessert, flour, granulated, international, melted, purpose, shells, sugar, title, tulip, unsalted, vanilla, vegetarian, water, whites
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