Rick Bayless is chef of Frontera Grill and Topolobampo in Chicago, creator of Frontera gourmet foods, cookbook author and host of Mexico - One Plate at a Time.

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RICKMAIL - sign up for our email list From the Kitchen of Chef Rick Bayless

Desserts

Ice Cream Cones

Cono para Helado

Makes 40 cones

Ingredients

1 3/4 cup flour
1 teaspoon baking powder
1/4 teaspoon salt
1/2 cup butter, softened
3/4 cup sugar
3 eggs
1  teaspoon vanilla
1/3 cup finely ground pepitas
1/2 teaspoon cinnamon

Directions

Mix together the flour, baking powder and salt. Set aside.  In an electric mixer (fitted with a paddle attachment if available), beat the butter, gradually adding the sugar, until light and fluffy.  Add the eggs one at a time, beating thoroughly after each addition.  With the mixer on the lowest speed, add the vanilla, flour mixture, pepitas and cinnamon, mixing until thoroughly blended.

Preheat both sides of a pizelle (krumkake) iron over medium heat.  When the iron is hot, open it, add one tablespoon of the batter and close the iron.  Place on the heat for 20 seconds, then flip.  Cook the second side for 20 seconds, then flip again and cook for a final 20 seconds.

Open the iron, remove your unrolled cone and roll around a mold to form the cone.  If desired, drop in a few chocolate chips while the cone is hot.  They will melt a bit and seal the bottom.

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