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Sorbet In Cookie Tulips

Sorbet In Cookie Tulips is a cookies recipe made with Butter Or Margarine, Sugar, All Purpose Flour, Lime Juice, and Lemon Juice. Scale it up or down for the number of people at the table.

Illustrative photo

Ingredients

• 1/4 cup
• 1/2 cup
• 7 tbsp
• 1/4 cup
• 1/4 cup
• 1/2 cup

Method (preview)

1. 1

   Pour guava, pineapple, or mango sorbet mixture into an ice cream maker.

2. 2

   Freeze as manufacturer directs.

3. 3

   Use, or freeze airtight up to 1 week.

4. 4

   Maker 4 1/2 to 5 cups.

5. 5

   Scoop into cookies; add fruit.

6. 6

   1. In a bowl, beat butter and sugar until smooth. Mix in flour, vanilla, and egg whites until smooth.

7. 7

   Bake 2 cookies at a time.

8. 8

   Butter a 12x15 ″ baking sheet.

9. 9

   With fingertip, draw a 7 ″ wide circle on 1 corner of sheet; repeat in opposite corner.

10. 10

    In each circle, spread 3 tablespoons batter to fill evenly.

11. 11

    Bake in a 350'F. oven until golden, 9-10 minutes.

12. 12

    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.

13. 13

    Repeat to make remaining cookies. If made ahead, store ahead up to 1 day. Makes 6.

14. 14

    Mix guava nectar, corn syrup, and lime juice.