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Prep Time: 15 Minutes Cook Time: 10 Minutes |
Ready In: 25 Minutes Servings: 12 |
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âWhen visiting a friend, I helped organize her recipe collection into scrapbooks,â recalls Theresa Myslicki of North Fort Myers, Florida. âWhen I found this recipe, I asked to copy it. I served the elegant dessert at my bridge club luncheon to oohs and aahs.â TIP: Fill these five-ingredient cookie cups with any flavor of ice cream, frozen yogurt or sorbet. Ingredients:
1/4 cup butter |
1/4 cup packed brown sugar |
1/4 cup light corn syrup |
3-1/2 tablespoons king arthur unbleached 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.
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