Impress your family or friends with these lacy cookie cups filled with sorbet, sherbet or ice cream.
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
Heat oven to 300°F.
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.
Remove from heat. Stir in flour, brown sugar and almonds. Drop tablespoonfuls of dough, 4 inches apart, onto greased cookie sheets.
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.
Just before serving, fill each cookie cup with sorbet, sherbet or ice cream.
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