Dreaming of ice cream that does not melt and does not get sick throat? There is one! These bright waffle cones with ice cream of course they won’t bring coolness, but they will present no less joy than real ice cream. This glazed cookie is perfect for children’s holiday and in order to brighten up gray school everyday life. Why, adults too will not refuse to crunch like that мороженым. 
Time: one hour. plus solidification time Difficulty: easy Quantity: 24 pieces from cookies Recipes use volumetric containers with a volume of: 1 cup (st.) – 240 ml. 3/4 cup (st.) – 180 ml. 1/2 cup (st.) – 120 ml 1/3 cup (st.) – 80 ml. 1/4 cup (st.) – 60 ml. 1tablespoon (tbsp.) – 15 ml. 1 teaspoon (tsp) – 5 ml.
Ingredients for the recipe:
Sugar Cookie Dough
- 2 and 1/4 Art. premium flour, and additionally for working surface
- 0.5 tsp baking powder
- 1/4 tsp fine salt
- 165 gr. butter, room temperature
- 2/3 Art. granulated sugar
- 1 large egg, plus 1 beaten egg for coating
- 1 tbsp. l vanilla extract
- 2 tsp cocoa powder
- 3 drops of gel food coloring red
- 4 drops gel beige food coloring
- 1/4 Art. semisweet chocolate chips
- Rainbow confectionery sprinkle, for decoration
- Small chocolate drops for decoration
Royal icing
- 1 and 3/4 Art. powdered sugar
- 1 tbsp. l dry egg white
Recipes with similar ingredients: premium flour, chocolate dark, chocolate chips (granules), cocoa, icing sugar, eggs
Recipe preparation:
- Cookies: in a medium-sized bowl, mix the flour, baking powder and salt. In a large bowl with a mixer on medium-high speed whisk butter with sugar until white and light airy texture, it will take about 3-5 minutes. Carefully mix in them 1 egg and vanilla. Switch the mixer to low speed, add the mixture with flour and beat until smooth consistency.
- Put the dough on a work surface and knead it. Separate 3/4 Art. and set aside (they will be required for the “horns”). Put 0.5 tbsp. dough in a medium bowl, add cocoa powder and mix thoroughly (this is the future “chocolate ice cream “). 1 tbsp. dough put in a medium cup, add to it 1 drop of red food coloring and mix thoroughly (it will become “strawberry ice cream”). For the remaining 2 tsp. test in in a small cup add 2 drops of red food coloring and mix thoroughly (these are future “cherries”).
- Horn: lightly sprinkle flour on the work surface. Roll deferred 3/4 tbsp. unpainted dough in 25 cm. sausage. Press the dough along its entire length to shape it. isosceles trapezoid. To make sides and top flatten the ruler to them. The width of the top of the trapezoid should equal about 2.5 cm., and the bottom about 6 mm .; side faces should be approximately 2.5 cm tall. Put the resulting trapezoid on cling film.
- Press the dough against the wall of the bread pan. upside down. In case you have 2 bread baking dishes, set them upside down next to each other on the long side. Cover with cling film long enough to cover both forms with a small margin. Press the dough of future “horns” to the food film between two forms. Flatten the top.
- Strawberry Ice Cream: Roll the pink dough into 28 cm. sausage. Using a ruler, make one side of the sausage flat, giving it a semicircular shape, the dough is redistributed, while you give it shape; flat side should be around 3.5 see wide. Lubricate the flat part with egg coating and squeeze it to the top of the horn.
- Chocolate ice cream: roll from 0.5 tbsp. of chocolate dough sausage 28 cm long. Using a ruler, make one side flat so that a semicircular shape is obtained, the dough redistributed when you give it the desired shape; width the flat part should be about 2 cm. Lubricate it with egg coating and press down to the top of the strawberry ice cream.
- Cherries: roll out of 2 tsp. red sausage dough 30 cm long. Lubricate one side with egg coating and squeeze it to top of the chocolate ice cream. The resulting design wrap completely with cling film and put in the freezer so that it hardened for about 30 minutes.
- Place the grills in the upper and lower third of the oven. Preheat oven to 175 ° C. Cover 2 baking sheets with parchment.
- Use a very sharp knife to cut 6 mm. from each end of the total sausages so that the shape of the ice cream cone becomes visible. Chop 6 mm slices. Spread slices on prepared baking sheets on a distance of about 4 cm from each other. Bake for about 10-12 minutes. before until a crust appears and the bottom of the cookie starts turn brown, in the middle of cooking turn pan on the other side. Let the cookies cool on a baking sheet in for 10 minutes, then transfer it to the grate for full cooling down.
- Royal icing: meanwhile, mix in large a bowl of icing sugar and dry egg white. Add 2 tbsp. l water and beat with a mixer at a moderate to high speed until dense glossy peaks do not form, approximately 2 min. (at if necessary, add up to 1 tbsp. l water). Shift half glaze in a small bag with a clasp. Add to bowl with the rest of the glaze beige dye and whisk on low speed until the color is distributed.
- Put the icing in another bag with a clasp. In a small pour a bowl suitable for microwave, add chocolate chips and melt it to a smooth consistency including a microwave 30 sec at intervals, after each of them mix the chocolate, it will take about 1 min. to warm the chocolate melted remaining pieces. Pour chocolate into a third small packet with clasp.
- Cut a small corner from each bag. Extrude white icing on chocolate ice cream simulating whipped cream. Little sprinkle on top of the confectionery powder. Extrude a few dots chocolate on “strawberry ice cream” and glue chocolate on them drops. On top of the “horn” with a cross pattern, apply beige frosting, imitating a waffle. Give glaze and chocolate before serving completely. freeze at room temperature, this will take about 15 min
