-
1
Crumple a 10-inch piece of foil into a cone about 6 inches long from point to top.
-
2
The cone should be about 1-1/4 inches wide at the top.
-
3
Beat together egg and sugar in a bowl until lemon colored, 2 to 3 minutes.
-
4
Stir in butter and milk.
-
5
Add almond and vanilla extracts.
-
6
Stir in flour until well combined.
-
7
Cover with plastic wrap; refrigerate until batter is thickened, about 1 hour.
-
8
Heat oven to 300 degrees F. Grease large nonstick baking sheet with solid vegetable shortening.
-
9
Stir batter.
-
10
On prepared baking sheet, measure 2 mounds of 1-1/2 tablespoons batter, spacing well apart.
-
11
With offset metal spatula dipped in water, carefully spread each mound of batter into a circle 4-1/2 to 5 inches in diameter.
-
12
Return bowl of batter to refrigerator.
-
13
Scatter chocolate sprinkles evenly over each circle, dividing equally.
-
14
Bake in 300 degrees F oven 14 to 15 minutes or until golden brown.
-
15
Remove baking sheet to wire rack and let stand 30 seconds.
-
16
Working quickly with thin plastic spatula held upside down, carefully pry cookies off sheet, letting them remain on sheet.
-
17
Quickly roll 1 cookie around the aluminum foil cone form to shape a cookie cone, pinching pointed end to seal.
-
18
Remove foil form and let cool on wire rack.
-
19
Repeat with the second cookie.
-
20
Repeat with remaining batter for total of 12 cones.
-
21
Once cones have cooled, fill with your favorite ice cream or sherbet and then serve immediately.
