Lacy Ice Cream Cookie Cups
Impress your family or friends with these lacy cookie cups filled with sorbet, sherbet or ice cream.
60 min.prep time
18 cookie cups
1/2 cup light corn syrup
1 cup all-purpose flour
1/2 cup firmly packed brown sugar
1 (2 1/2-ounce) package (1/2 cup) slivered almonds, finely chopped
Your favorite flavor sorbet, sherbet or ice cream
Heat oven to 300°F. Heat corn syrup in 2-quart saucepan over medium heat (2 to 3 minutes).
Reduce heat to low;
add butter. Cook, stirring occasionally, until butter is melted (3 to 5 minutes).
Remove from heat. Stir in flour, brown sugar and almonds. Drop tablespoonfuls of dough, 4 inches apart, onto greased cookie sheets.
Bake for 11 to 13 minutes or until cookies bubble and are golden brown. Let cool 1 minute on cookie sheets. Working quickly, remove with a spatula and shape cookies over inverted small custard cups to form cookie cups. Cool completely. Remove from custard cups.
Just before serving, fill each cookie cup with sorbet, sherbet or ice cream.
To eliminate last minute preparation, cookie cups can be filled with sorbet up to 4 hours ahead. Place on large tray, cover each gently with plastic food wrap and freeze until serving time.
TIP: Make desired number of cookie cups. With remaining dough, bake as directed above except shape into cones or leave flat. Serve as cookies.
Nutrition Facts (1 cookie cup without sorbet)
Dietary Fiber: 1g
Recipe #11104B©1999Land O'Lakes, Inc.