Almond Cookie Baskets
  • 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)
  1. For baskets, preheat oven to *350 degrees F. Line a cookie sheet with foil.
  2. Grease the foil; set aside.
  3. Stir together the brown sugar, butter or margarine, and corn syrup in a medium bowl.
  4. Stir in almonds and flour until combined.
  5. 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.)
  6. Bake in the preheated oven for 6 to 8 minutes or until bubbly and deep golden brown.
  7. Let stand 1 to 2 minutes or until set but still pliable.
  8. Quickly shape into baskets by placing each inside a 6-ounce custard cup.
  9. Cool completely in cups. (Do not bake more shells at a time than you have custard cups for them.)
  10. To serve, fill almond baskets .
  11. Top each with a small scoop of frozen yogurt.
  12. If desired, garnish with mint.
  13. Serve immeditely.
  14. Make-ahead tip: Prepare the cookie baskets up to 1 week ahead and store in an
  15. airtight container.