Almond Cookie Baskets
CATEGORIES
INGREDIENTS
- Servings: 8
- 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)
DIRECTIONS
- 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.