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These delicate, buttery cookies are quite decadent. They do take a little bit of skill to quickly form them into cones before they cool and harden, but they sure look fancy once you’ve got them done. You can also roll them into a tube shape and dip both of the ends as well.

500 recipes similar to these cookies can be found in our cookbook “Rocky Mountain Lodge & Cabins’ MORE Favorites Recipes” which can be purchased at our Gift Shop.

And if you’re looking for a Colorado getaway, check out our Cascade Luxury Suite at Rocky Mountain Lodge in the mountain community of Cascade, at Pikes Peak, near Colorado Springs, Manitou Springs, Woodland Park, and Green Mountain Falls.

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Prep Time: 15 Minutes
Cook Time: 20 Minutes
Total Time: 35 Minutes
Servings: about 20 cookies


  • 1/2 cup (1 stick) butter, softened
  • 1/2 cup granulated sugar
  • 1/2 cup all-purpose flour
  • 2 egg whites
  • 1 tsp. vanilla extract
  • 3 ounces bittersweet chocolate or 1/2 cup semi-sweet chocolate chips


  1. Preheat oven to 400°F. Generously grease 4 cookie sheets. Beat butter and sugar in a large bowl until light and fluffy. Stir in vanilla. Blend in flour. In a clean, dry bowl, beat egg whites until frothy. Fold into butter mixture. Using measuring teaspoon, place 4 mounds of dough, 4 inches apart, on each prepared cookie sheet. Spread mounds with back of spoon dipped in water to 3 inch diameter. Bake, one sheet at a time, 5 to 6 minutes, or until edges are just barely golden, do not over bake or cookies become crisp too quickly and are difficult to shape.

  2. Remove from oven and quickly loosen each cookie from cookie sheet with thin a spatula. Shape each into a cone, cones become firm as they cool. If cookies become 2 firm to shape, return to oven for a few seconds to soften. You can also roll them into logs as well.

  3. Melt chocolate in a small bowl over hot, not boiling, water. Stir until smooth. When all cookies are baked and cooled, dip larger flared ends into melted chocolate. let stand until chocolate is set.

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