| 1 | Preheat oven to 400°F. |
| 2 | Generously grease 4 cookie sheets. |
| 3 | Beat butter and sugar in large bowl until light and fluffy. |
| 4 | Blend in flour. |
| 5 | In clean, dry bowl, beat egg whites until frothy. |
| 6 | Blend into butter mixture with vanilla. |
| 7 | Using measuring teaspoon, place 4 mounds of dough, 4" apart, on each prepared cookie sheet. |
| 8 | Spread mounds with back of spoon dipped in water to 3" diameter. |
| 9 | Bake, 1 sheet at a time, 5-6 minutes or until edges are just barely golden. |
| 10 | (do not overbake or cookies become crisp too quickly and are difficult to shape). |
| 11 | Remove from oven and quickly loosen each cookie from cookie sheet with thin spatula. |
| 12 | Shape each into a cone; cones become firm as they cool. |
| 13 | (if cookies become too firm to shape, return to oven for a few seconds to soften). |
| 14 | Melt chocolate in small bowl over hot, not boiling, water. |
| 15 | Stir until smooth. |
| 16 | When all cookies are baked and cooled, dip flared ends into melted chocolate. |
| 17 | Let stand until chocolate is set. |
| 18 | If desired, serve cones by standing them in a bowl. |
| 19 | (adding about 1" of sugar to bottom of bowl may be necessary to hold them upright). |
| 20 | Makes 16 cookies |
