Make Tiny Yummy Cookie Ice Cream Cones
Store-bought ice cream cones may be tasteless and cardboard-like, but this method from Food 52 allows you to make tiny, extremely tasty, adorable little cones from your favorite tulle dough, brandy, or lace cookie dough.
To make these cute little bumps, you’ll need a recipe for one of the cookies listed above (or you can use Alice Medrich’s coconut tulle recipe ), a flexible piece of plastic (like a cutting mat or Silpat, which has seen better times), and some duct tape. To make a cone shape: “Cut a 6″ fan-shaped piece from one corner of the mat. Cut about 1 “across the corner.” Roll the fan into a cone with a 1-inch hole at the top and secure with duct tape. (Alice Medrich has used duct tape successfully, but I think it’s better to use electricity.)
When your shape is ready, you are ready to make the cones yourself. Prepare the dough according to any recipe and place the wire rack in the center of the oven. Brush two silapat-lined baking sheets with a thin layer of butter, drip tablespoons of dough onto them, and use a small spatula to spread them out into 5-inch rounds. Bake the tubers until they are “mostly golden brown with pale spots” (about 10-14 minutes), spinning halfway through baking time.
Remove the cookies from the oven and place them on the stove to keep them warm. Once you can remove the cookie from the sheet without damaging it, carefully remove the straw and wrap it around the cone mold, smooth side against the mold, pressing the edges of the cone towards you to prevent it from unwinding. To keep the cookies flexible while working, use the hot Silpat as a work surface. Let your buds cool on a paper towel, top with your favorite ice cream and swallow. If you need help with flavor pairing ideas or cookie recipes, click the link below, but half the fun is your own signature cookie and ice cream pairings.