Homemade cones for ice cream Recipe

How to make it

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• Preheat oven to 350 degrees.
• Prep two cookie sheets by greasing them well. Set aside.
• Put all the ingredients in a blender and blend on high until the batter is completely smooth.
• The batter should drop easily from a spoon. You may need to thin it a little with water if it tightens up.
• Let it rest for 10 minutes.
• Drop a tablespoon of batter on at least 6 inches apart on each cookie sheet. (two per sheet)
• Bake for four to five minutes.
• Remove from oven, let them cool only a second or two (which is why you are making these and not the kids) before removing from hot pan to a foil lined cookie rack.
• Loosely curl each cookie around the handle of a wooden spoon while it is still quite warm.
• PInch the bottom and the open side together to form a cone.
• Make sure top is wider than the bottom.
• When they have cooled and hardened, top with your favorite ice cream.
• (allow cookie sheets to cool completely between batches or the next cone will spread to much and you risk burning the batter)
• A tiny marshmallow is a good drip catcher in the bottom of the cone, especially the first ones until you get the hang of rolling them.