Sorbet in cookie tulips
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Sorbet in cookie tulips
  Sorbet    Cookies  
Last updated 6/12/2012 1:23:34 AM. Recipe ID 56702. Report a problem with this recipe.
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      Title: Sorbet in cookie tulips
 Categories: Salads, Regional
      Yield: 6 Servings
 
           Various fresh fruit

MMMMM-----------------------COOKIE TULIPS----------------------------
    1/4 c  Butter or margarine
    1/2 c  Sugar
      7 tb All-purpose flour
      1 ts Vanilla
      2    Large egg whites

MMMMM--------------------GUAVA SORBET MIXTURE-------------------------
      3 c  Guava nectar
    2/3 c  Light corn syrup
    1/4 c  Lime juice

MMMMM------------------PINEAPPLE SORBET MIXTURE-----------------------
      3 c  Fresh pineapple,peeled/cored
    1/3 c  Light corn syrup
    1/4 c  Lemon juice

MMMMM--------------------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.
 




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Recipe ID 56702 (Apr 03, 2005)

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