Calla Lilly Cookies

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Calla lillies are one of my favorite flowers. These cookies require a little more work than just mixing and dropping from a spoon, but they make such pretty little cookies that look just like calla lillies.

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Steps

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Preheat the oven to 350 degrees f.

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Grease and flour 3 large cookie sheets.

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Beat egg whites until they form stiff peaks.

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Set aside.

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Clean mixer and beaters.

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Beat egg yolks until light yellow.

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Add sugar to the yolks and beat long and hard.

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Remove the beaters from the mixer and fold in the egg whites , flour , pecans and vanilla by hand.

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Be gentle.

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Drop the batter with a tablespoon , allowing for only 4 or 5 cookies per cookie sheet.

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Bake 10 to 12 minutes or until slightly browned on edges and bottom.

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Working quickly , roll each cookie into a cone.

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Cool completely.

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Using a piping bag , fill each cooled cookie with 1 t.

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Of whipped cream.

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Refrigerate for at least 6 to 8 hours before serving.

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The unfilled cookie shells can be frozen and filled at a later date.

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My.

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A piping bag can be made by putting the whipped cream in a plastic storage bag.

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In one of the corners of the bag , poke a hole large enough to squeeze the whipped cream through.

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Ingredients

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eggs, light brown sugar, flour, pecans, vanilla, heavy cream