Impress your family or friends with these lacy cookie cups filled with sorbet, sherbet or ice cream.
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1/2 cup light corn syrup
1/2 cup Land O Lakes® Butter
1 cup all-purpose flour
1/2 cup firmly packed brown sugar
1/2 cup slivered almonds, finely chopped
Sorbet, sherbet or ice cream
STEP 1
Heat oven to 300°F.
STEP 2
Heat corn syrup in 2-quart saucepan over medium heat. Reduce heat to low. Add butter; cook, stirring occasionally, 3-5 minutes or until butter is melted.
STEP 3
Remove from heat. Stir in flour, brown sugar and almonds. Drop tablespoonfuls of dough, 4 inches apart, onto greased cookie sheets.
STEP 4
Bake 11-13 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.
STEP 5
Just before serving, fill each cookie cup with sorbet, sherbet or ice cream.
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