Serves: 8
Total Calories: 124
Melt butter and let it cool. Beat egg whites until very stiff. Gradually fold in sifted flour, confectioner's sugar and salt. Add cooled butter and stir to consistency of pancake batter. Pour one ounce (2 tablespoons) of batter onto heated cone baker and cook about 1 minute, until brown check and cook an addition 5 to 10 seconds if needed. Remove and roll into cone pinch tip to seal. When cool, fill and serve.
This Cone Mix recipe is from the Osmond Family Cookbook Cookbook. Download this Cookbook today.
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