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Cookie Fruit Baskets

“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

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. Diabetic Exchanges: 1 starch, 1 fat.
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