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Almond Cookie Baskets


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By jmw
Member since 2007

Serves 8 | Prep Time | Cook Time

Ingredients

1/4 cup packed brown sugar
3 tablespoons butter or magarine, melted
2 tablespoons light-color corn syrup
1/3 cup ground almonds
1/4 cup all-purpose flour
Vanilla frozen yogurt
Fresh mint (optional)


For baskets, preheat oven to *350 degrees F. Line a cookie sheet with foil.


Grease the foil; set aside.


Stir together the brown sugar, butter or margarine, and corn syrup in a medium bowl.


Stir in almonds and flour until combined.


Drop batter by tablespoonfuls onto prepared cookie sheet, baking only 2 or 3 at a time. Spread each to about 3 inches in diameter. (You should end up with 8 portions.)


Bake in the preheated oven for 6 to 8 minutes or until bubbly and deep golden brown.


Let stand 1 to 2 minutes or until set but still pliable.


Quickly shape into baskets by placing each inside a 6-ounce custard cup.


Cool completely in cups. (Do not bake more shells at a time than you have custard cups for them.)


To serve, fill almond baskets .


Top each with a small scoop of frozen yogurt.


If desired, garnish with mint.


Serve immeditely.


Make-ahead tip: Prepare the cookie baskets up to 1 week ahead and store in an


airtight container.


Pairs Well With


Notes

A dash of local for every season
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