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Cookie Fruit Baskets Recipe

Cookie Fruit Baskets Recipe

“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 YIELD: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

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.

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

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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."

MY REVIEW
Reviewed May. 30, 2011

"It's late afternoon and I've just tried to make them for a luncheon tomorrow. Big mistake. They separated & spread all over, and I tried to get them back into 12 cookies. I did get them draped over my cups, but they still look raw and the butter is oozing at the bottom. Sending DH out to buy some Peppridge Farm Assorted Cookies to serve with the fruit & ice cream!"

MY REVIEW
Reviewed May. 30, 2011

"This tasted great, but after two frustrating batches, they still did not look right and most were soft and flexible."

MY REVIEW
Reviewed May. 29, 2011

"This is really good and tasted quite yummy, but I had the same problem as another person comments on. I added 6 separate spoonfuls to my baking sheet, but it all ran together in one big square. So once I removed it from the oven I had to quickly try separating them back into 6 sections. After a minute or so I was able to drape them over the cups, but they turned out great! But just a little more effort.

It could be because of the fact I mixed the flour and nuts together but should of folded the nuts in last? I will try it again and maybe boil the mixture a couple of minutes."

MY REVIEW
Reviewed May. 27, 2011

"Easy, elegant looking and quick. My guests thought I fussed for hours to make dessert. Next time I'll add the chocolate bottom. Thanks for the great idea."

MY REVIEW
Reviewed May. 26, 2011

"My husband takes a medication that reacts really bad when he eats nuts, so, when we need a substitute for nuts, we use roasted unsalted soy nuts. Hope this helps you out with this recipe."

MY REVIEW
Reviewed May. 26, 2011

"Easy for an elegant dessert. I dipped the bottoms in melted chocolate which made it sit more level on a plate and helped contain the ice cream as it melted. Just melt chocolate chips and put in the fridge to let the chocolate harden."

MY REVIEW
Reviewed May. 26, 2011

"Easy and delicious. A good substitute for nuts is Grape Nuts (the cereal). Provides that bit of crunch people like and it's healthy."

MY REVIEW
Reviewed May. 26, 2011

"Can you recommend a substitute for the pecans? We have nut allergies in our house."

MY REVIEW
Reviewed Aug. 31, 2009

"Can someone tell me for how long do I have to boil the mixture? I followed the instructions, and the "cookies" were very soft so I could not draped them over the inverted molds, they were too soft, the result was like very soft caramels (tasted very good) but were impossible to invert them, they were too soft. Please advise."

MY REVIEW
Reviewed Aug. 20, 2009

"Can these be frozen ahead to have them on hand when you need a special dessert quik?

boringtealady"

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