“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.
Cookie Fruit Baskets
Cookie Fruit Baskets
Prep Time
15 min
Cook Time
10 min
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
- 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-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.
Nutrition Facts
1 each: 100 calories, 6g fat (3g saturated fat), 10mg cholesterol, 49mg sodium, 12g carbohydrate (8g sugars, 0 fiber), 1g protein.
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