Categories: Cookies, Ice cream 
      Yield: 6 servings 
  
      2    Egg whites 
    1/2 c  Granulated sugar 
    1/2 c  All purpose flour 
    1/2 c  Unsalted butter, melted 
      2 ts Water 
      1 ts Vanilla 
           Ice cream, sherbert, or 
           -fresh fruit for filling 
  
  Line three baking sheets with parchment paper or grease and flour sheets. 
  Using a six inch plate, trace two circles on each sheet,leaving one inch 
  between each circle.  In large bowl, whisk together egg whites, sugar, 
  flour, butter, water and vanilla just until blended. Using three 
  tablespoons batter for each cookie, drop on to circles on prepared baking 
  sheet.  With metal spatula, gently spread batter as thinly as possible to 
  fill circles.  Bake one sheet at a time in upper half of 400 F oven for 6-8 
  minutes or until edges are just beginning to brown. Remove baking hseet 
  from oven and place on rack. Using metal spatula, immediately lift one 
  cookie and place on to lightly greased inverted tall glass about 1-1/2 
  inches in diamter.  Working quickly,lightly shape warm cookie with fingers 
  to creat fluted effect.  Let cool completely on glass. Repeat with 
  remaining cookies.  If cookie is too firm to mould, return to oven for 
  15-30 seconds or until softened. (Cookie shells can be stored in airtight 
  container for up to two day. Recrisp in 275F oven for one minutes. 
   
  TIP:  It is important to work quickly when shaping tulip shells because 
  they're easiest to handle while still warm. If possible, line baking sheets 
  with parchment paper for easy removal of the cookies. 
   
  Origin:  Recipe from Newspaper Shared by: Sharon Stevens