Cookie Fruit Baskets Recipe

Photo by: Taste of Home Cookie Fruit Baskets Recipe

66% would make again

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“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.

This recipe is:

Quick

• 12 Servings
• Prep: 15 min. Bake: 10 min./batch + cooling

15 10 5

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 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.

Nutrition 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.