Calla Lily Cookies with Simple Cream Cheese Cream

calla lily cookies

Ingredients

    • 3 Large eggs
    • 3/4 cup sugar
    • 1/2 teaspoon baking powder
    • 1 drop vanilla
  • 3/4 cup unbleached flour

calla lily cookies

Cream:

  • 1 package 8ounce cream cheese, softened
  • 3/4 cup of powdered sugar

calla lily cookies

Directions:

  • Preheat oven to 350F. Butter a baking sheet.
  • Beat on medium/high speed,  3 Large eggs with 3/4 cup of sugar.
  • To the eggs and sugar, add in 1 drop of vanilla and 1/2 teaspoon of baking powder. Beat for another minute.
  • Lower the speed and mix in 3/4 cup of unbleached flour.

calla lily cookies

  • With an ice cream spoon, scoop one spoon and put on baking sheet (like pancakes).  Spread scoops about an inch apart from each other on the baking sheet.
  • Put in oven for 7 minutes or when the edges start getting golden brown.
  • Roll each baked circle into a cone, fast while it’s warm/hot. Finish rest of batter.

calla lily cookies

Cream:

  • Beat 1 package of cream cheese (softened) till no clumps.
  • Add in  3/4 cup of powdered sugar. Blend together.

calla lily cookies

  • Put in a cream bag and fill up the cones. Making it look like the center of a calla lily.
  • Enjoy!

calla lily cookies

Calla Lily Cookies

Servings: 20
Calories: 111kcal

Ingredients

  • 3 Large eggs
  • 3/4 cup sugar
  • 1/2 teaspoon baking powder
  • 1 drop vanilla
  • 3/4 cup unbleached flour

Cream:

  • 8 ounces cream cheese (softened)
  • 3/4 cup of powdered sugar

Instructions

  • Preheat oven to 350F. Butter a baking sheet.
  • Beat on medium/high speed, 3 Large eggs with 3/4 cup of sugar.
  • To the eggs and sugar, add in 1 drop of vanilla and 1/2 teaspoon of baking powder. Beat for another minute.
  • Lower the speed and mix in 3/4 cup of unbleached flour.
  • With an ice cream spoon, scoop one spoon and put on baking sheet (like pancakes). Spread scoops about an inch apart from each other on the baking sheet.
  • Put in oven for 7 minutes or when the edges start getting golden brown.
  • Roll each baked circle into a cone, fast while it’s warm/hot. Finish rest of batter.

Cream:

  • Beat 1 package of cream cheese (softened) till no clumps.
  • Add in 3/4 cup of powdered sugar. Blend together.
  • Put in a cream bag and fill up the cones. Making it look like the center of a calla lily.
  • Enjoy!

Nutrition

Calories: 111kcal | Carbohydrates: 15g | Protein: 2g | Fat: 4g | Saturated Fat: 2g | Cholesterol: 37mg | Sodium: 46mg | Potassium: 39mg | Sugar: 12g | Vitamin A: 3.8% | Calcium: 2% | Iron: 1.1%
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5 Comments

  1. These look great! Can they be made ahead? If so, what’s the best way to store them overnight? Thanks!

    • These are better when they are eaten the same day that they are made, because of the soft and thin cone recipe. Store them in the fridge if you do end up making them ahead of time.

  2. Made these today and my husband loved them. However, my batter turned out a bit thicker than I thought they should be, but still worked out.

  3. Does anyone know the country of origin for these? My neighbor believes they are a German specialty.

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