Show Subscription Form




Cookie Fruit Baskets Recipe
Cookie Fruit Baskets Recipe photo by Taste of Home

Cookie Fruit Baskets Recipe

Publisher Photo
“When visiting a friend, I helped organize her recipe collection into scrapbooks,” recalls Theresa Myslicki of North Fort Myers, Florida. “When I found this recipe, I asked to copy it. I served the elegant dessert at my bridge club luncheon to oohs and aahs.” TIP: Fill these five-ingredient cookie cups with any flavor of ice cream, frozen yogurt or sorbet.
TOTAL TIME: Prep: 15 min. Bake: 10 min./batch + cooling
MAKES:12 servings
TOTAL TIME: Prep: 15 min. Bake: 10 min./batch + cooling
MAKES: 12 servings

Ingredients

  • 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

Nutritional Facts

1 cookie fruit basket (calculated without ice cream or berries) equals 100 calories, 6 g fat (3 g saturated fat), 10 mg cholesterol, 49 mg sodium, 12 g carbohydrate, trace fiber, 1 g protein. Diabetic Exchanges: 1 starch, 1 fat.

Directions

  1. 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.
  2. Drop by tablespoonfuls 3 in. apart onto parchment paper-lined baking sheets. Bake at 325° for 8-10 minutes or until golden brown.
  3. 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.
Originally published as Cookie Fruit Baskets in Simple & Delicious May/June 2006, p15

Nutritional Facts

1 cookie fruit basket (calculated without ice cream or berries) equals 100 calories, 6 g fat (3 g saturated fat), 10 mg cholesterol, 49 mg sodium, 12 g carbohydrate, trace fiber, 1 g protein. Diabetic Exchanges: 1 starch, 1 fat.

Reviews for Cookie Fruit Baskets

AVERAGE RATING
   (12)
RATING DISTRIBUTION
5 Star
 (8)
4 Star
 (1)
3 Star
 (1)
2 Star
 (2)
1 Star
 (0)
MY REVIEW
Please Log In or Join to add a rating and review.
Click stars to rate
Any changes to your rating or review will appear where you originally posted your review
Loading Image
Sort By :
MY REVIEW
Reviewed Jul. 12, 2013

"I, too had a problem with the dough running together as it baked. They did taste good, though. Also, I didn't use all the first day, and the remaining ones flattened out. Will probably not make this again - not worth the trouble."

MY REVIEW
Reviewed Jul. 12, 2013

"I, too had a problem with the dough running together as it baked. They did taste good, though. Also, I didn't use all the first day, and the remaining ones flattened out. Will probably not make this again - not worth the trouble."

MY REVIEW
Reviewed Jun. 2, 2011

"Excellant!! Planning on serving at my next dinner with guests. It is trul impressive and very tasty. Keep in mind to make sure there is 3" around each cookie or they run together. (still good to eat however!)"

MY REVIEW
Reviewed Jun. 2, 2011

"Outstanding. Guests ooohed, aahed, & yummed. Baked only 2 at a time for the 8 min. 1st couple, I used larger custard cups which didn't work at all; "cups" were cookies. We still used them & they still tasted delicious, just weren't baskets, so not as attractive."

MY REVIEW
Reviewed Jun. 2, 2011

"Outstanding. Guests ooohed, aahed, & yummed. Baked only 2 at a time for the 8 min. 1st couple, I used larger custard cups which didn't work at all; "cups" were cookies. We still used them & they still tasted delicious, just weren't baskets, so not as attractive."

Loading Image
Advertise with us
ADVERTISEMENT
 

Contests & Promotions

Contests & Promotions

Follow Us

Advertise with us ADVERTISEMENT
Advertise with us ADVERTISEMENT