Calla Lilly Cookies

Recipe by Mirj2338
READY IN: 22mins




  • 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.