barely golden. (Do not overbake or cookies become crisp too quickly and are difficult to shape.) Remove from oven and quickly loosen each cookie from cookie sheet with thin spatula. Shape each into a cone; cones become firm as they cool. (If cookies become too firm to shape, return to oven for a few seconds to soften.) Melt chocolate in small bowl over hot, not boiling, water. Stir until smooth. When all cookies are baked and cooled, dip flared ends into melted chocolate. Let stand until chocolate is set. If desired, serve cones by standing them in a bowl. (Adding about 3 cm of sugar to bottom of bowl may be necessary to hold them upright.) Makes 16 cookies