CALLA LILLY COOKIES

Steps:

• Preheat the oven to 350 degrees F.
• Grease and flour 3 large cookie sheets (I just use parchment paper).
• Beat egg whites until they form stiff peaks.
• Set aside.
• Clean mixer and beaters.
• Beat egg yolks until light yellow.
• Add sugar to the yolks and beat long and hard.
• Remove the beaters from the mixer and fold in the egg whites, flour, pecans and vanilla BY HAND.
• Be gentle.
• Drop the batter with a tablespoon, allowing for only 4 or 5 cookies per cookie sheet.
• Bake 10 to 12 minutes or until slightly browned on edges and bottom.
• Working quickly, roll each cookie into a cone.
• Cool completely.
• Using a piping bag (see my note below), fill each cooled cookie with 1 T. of whipped cream.
• Refrigerate for at least 6 to 8 hours before serving.
• The unfilled cookie shells can be frozen and filled at a later date.
• My Note Below:
• A piping bag can be made by putting the whipped cream in a plastic storage bag. In one of the corners of the bag, poke a hole large enough to squeeze the whipped cream through.