Lacy Ice Cream Cookie Cups
Makes 18 cookie cups

Prep Time: 1 hr.
Baking time: 11 min.

Ingredients

• 1/2 - cup light corn syrup
• 1/2 - cup Butter
• 1 - cup all-purpose flour
• 1/2 - cup firmly packed brown sugar
• 1 - package (2 1/2-ounce) package (1/2 cup) slivered almonds, finely chopped
• Your favorite flavor sorbet, sherbet or ice cream

Directions

1. In a 2-quart saucepan, heat corn syrup over medium heat for 2 to 3 minutes.
2. Reduce heat to low and add butter.
3. Cook, stirring occasionally, for 3 to 5 minutes or until butter is melted.
4. Remove from heat and stir in flour, brown sugar and almonds.
5. Drop tablespoonfuls of dough, 4 inches apart, onto greased cookie sheets.
6. Bake for 11 to 13 minutes or until cookies bubble and are golden brown.
7. Let cool 1 minute on cookie sheets.
8. Working quickly, remove with a spatula and shape cookies over inverted small custard cups to form cookie cups.
9. Cool completely and remove from custard cups.
10. Just before serving, fill each cookie cup with sorbet, sherbet or ice cream.

Alan’s Kitchen Tip:
If you want to eliminate last minute preparation, cookie cups can be filled with sorbet up to 4 hours ahead. Place on large tray, cover each gently with plastic food wrap and freeze until serving time.

Alan’s Kitchen Tip: 
Make desired number of cookie cups. With remaining dough, bake as directed above except shape into cones or leave flat. Serve as cookies.