Recipe Details

Summary

Name: Sorbet In Cookie Tulips

Category: Salad

Ingredients and Directions

Various fresh fruit

-------COOKIE TULIPS-------

1/4 c Butter or margarine

1/2 c Sugar

7 tb All-purpose flour

1 ts Vanilla

2 Large egg whites

------GUAVA SORBET MIXTURE------

3 c Guava nectar

2/3 c Light corn syrup

1/4 c Lime juice

--------------PINEAPPLE SORBET MIXTURE--------------

3 c Fresh pineapple,peeled/cored

1/3 c Light corn syrup

1/4 c Lemon juice

------MANGO SORBET MIXTURE------

4 Medium-size mangoes

2/3 c Light corn syrup

1/2 c Lemon juice

Pour guava, pineapple, or mango sorbet mixture into an ice cream maker. Freeze as manufacturer directs. Use, or freeze airtight up to 1 week. Maker 4 1/2 to 5 cups. Scoop into cookies; add fruit.

***

COOKIE TULIPS

*** 1. In a bowl, beat butter and sugar until smooth. Mix in flour,

vanilla, and egg whites until smooth. 2. Bake 2 cookies at a time. Butter a 12x15" baking sheet. With

fingertip, draw a 7" wide circle on 1 corner of sheet; repeat in opposite corner. In each circle, spread 3 tablespoons batter to fill evenly. 3. Bake in a 350'F. oven until golden, 9-10 minutes. At once, lift

cookies, 1 at a time, with wide spatula and drape each over a clean 1 pound food can; gently pinch cookie sides to form a fluted cup. Repeat to make remaining cookies. If made ahead, store ahead up to 1 day. Makes 6.

***

GUAVA SORBET MIXTURE

*** Mix guava nectar, corn syrup, and lime juice.

***

PINEAPPLE SORBET MIXTURE

*** In a blender or food processor, whirl pineapple chunks, corn syrup, and lemon juice until smooth.

***

MANGO SORBET MIXTURE

*** Peel, pit, and cut mangoes to make 3 cups chunks. In a blender or food processor, whirl fruit with corn syrup and lemon juice until smooth.