Almond Cookie Cups
- Reviews 4
Ready In: 25 mins
Serves: 12
Ingredients
- 1 cup all-purpose flour
- 1 cup sliced almonds, finely chopped
- 3⁄4 cup packed dark brown sugar
- 1⁄2 cup light corn syrup
- 1⁄2 cup butter
- 1 teaspoon vanilla
- ice cream or sorbet or fresh fruit
Directions
- In a small bowl combine the flour and almonds. Set aside.
- In a medium medium saucepan bring the brown sugar, corn syrup and butter to a full boil over medium heat. Remove from heat. Stir in flour mixture and vanilla.
- Line a large cookie sheet with parchment paper. For each cookie cup, drop about 3 tablespoons of batter about 5 inches apart onto the cookie sheet (bake 3 or 4 at a time).
- Bake in a 350º oven for 10-12 minutes or until bubbly and deep golden brown (cookies will form irregular shapes).
- Let stand on cookie sheet about 2 minutes. When cookies are firm, but still pliable, place them on inverted custard cups to form small bowls. Cool to room temperature.
- To serve fill the cups with ice cream, sorbet, mousse, or whatever dessert you would serve in a bowl where you can eat the 'bowl' too!
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