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Cookie Fruit Baskets
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1/4 cup butter
1/4 cup packed brown sugar
1/4 cup light corn syrup
3-1/2 tablespoons all-purpose flour
1/2 cup ground pecans
1/2 teaspoon vanilla extract
Vanilla ice cream and fresh berries
In a small saucepan, melt butter over low heat. Stir in brown sugar and corn
syrup; cook and stir until mixture comes to a boil. Remove from the heat. Stir in
flour. Fold in pecans and vanilla. Drop by tablespoonfuls 3 in. apart onto
parchment paper-lined baking sheets. Bake at 325° for 8-10 minutes or until
golden brown. Cool for 30-60 seconds; peel cookies off paper. Immediately
drape over inverted 6-oz. custard cups; cool completely. Scoop ice cream into
baskets; top with berries.
Yield: 12 servings.
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Printed from tasteofhome.com Oct 11, 2008Copyright Reiman Media Group, Inc © 2008 |