Cooky Cone

• 3 eggs
• 2/3 c. sugar
• 2/3 c. melted butter or margarine
• 2 tsp. vanilla
• 1 tsp. almond extract
• 1 c. flour

In a medium sized bowl, beat together eggs, sugar, melted butter, vanilla and almond extract. Stir in flour until smoothly blended. Place flat griddle plates on electric waffle iron and pre-heat to medium hot.

For each 5″ cone, use 1 1/2 tbsp. batter, for 7-8″ cone use 3-4 tbsp. batter. Pour batter onto center of hot griddle. Press tightly to flatten. Let bake until golden brown, 1 1/2-2 minutes. Quickly lift off cooky with a fork or spatula and place on a flat surface. Immediately wrap around cone form. Hold firmly at tip to make a sharp point. Use gloves. Let cooky cool, seam side down, on a rack until firm, about 2 minutes. Remove cone form to use again. If made ahead, carefully stack and store cone in airtight container at room temperature. Freeze for longer storage. Makes 1 1/2 dozen small cones, 9 large cones.