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Easter Lily Cones


3 eggs
2/3 cup granulated sugar
1/4 teaspoon lemon extract
1/4 cup cold water
1 cup flour
1/2 teaspoon baking powder
1/4 teaspoon salt
Sweetened whipped cream


Separate eggs. Beat yolks until thick and lemon colored. Gradually add sugar, lemon extract, and water. Mix well. Sift together dry ingredients and add to the egg mixture. Whip egg whites until stiff peaks form. Fold egg whites into egg yolk mixture. Grease and flour a cookie sheet.* Drop batter by spoonfuls onto the cookie sheet. Spread batter into 6-inch circles with the back of the spoon approximately 1/8-inch thick. Bake at 375 degrees until edges are golden brown (approximately 6-8 minutes). When done, remove from oven and quickly shape cookies into cone shapes. Hold cookies until cone shape is set and place seam side down to cool. When ready to serve, fill with sweetened whipped cream.

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