| Almond
Lace Cookie Cups
words
by Celeste Leal • images by Frankie Leal
We
all know how delicious an Almond lace cookie is.
How much better would it be with a scoop of sorbet
inside? That’s right, I said inside! Chef
Bill Hassett of Masterpiece Catering is showing
you how to make your own Almond Lace Cookie Cup.
Traditionally the cookie is flat like any normal
cookie, I have also seen them rolled up like a
straw. In this recipe they will be shaped into
cups so you can put your favorite sorbet inside.
It’s the perfect way to quench that late
night craving or serve as a delicate dessert to
your family and friends. They aren’t hard
to make, but they are very addicting, especially
when you add the sorbet. Enjoy!
Ingredients:
1/2 C, plus 2Tblsp finely chopped almonds
1/4 C All Purpose Flour
2 oz (1/2 stick) Butter, softened
1/4 C packed Brown Sugar
1/4 C light Corn Syrup
Pre Heat Oven to 350 degrees.
In a small bowl, combine almonds and flour and
set aside.
Then
combine butter, sugar, and corn syrup in a small
sauce pan. Bring just to a boil and remove from
heat. Stir in dry ingredients. Let cool, stirring
occasionally until thickened and cooled enough
to handle.
With
moistened hands roll into 1 “ balls. Place
onto ungreased cookie sheet about 5” apart.
Bake about 12 min. or until active bubbling subsides.
Remove from oven, cool briefly until cookies can
be removed from sheet without tearing. Form over
small cups or bowls. If cookies become too firm
to mold return to oven for about 1 min. and continue
shaping. They can be filled with your choice of
sorbet, ice cream or mousse. Be imaginative and
delight in your creation.
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