Cookie Cup Shell Recipe For Ice Cream
Cookie Recipe baked flat then formed into cups

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Bake this easy shell made with egg whites and sugar and fill with your favorites for a beautiful dessert. See more great ideas here ... gourmet desserts.


Cookie Cup Shell  
recipe and photograph created by
www.finedinings.com


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Prep Time: 25 min        Cook Time: 05 min        Servings: 8


Ingredients:

1/3 cup almonds, toasted, finely chopped
2 egg whites
1/2 cups sugar
1/2 teaspoon salt
1/4 teaspoon rum or vanilla extract
1/4 cups butter, melted
1/3 cups unsifted all-purpose flour

Instruction:

Preheat oven to 400 degrees F.

In a small mixing bowl beat egg whites, sugar, salt and extracts together. Add butter and flour, mix well, fold in toasted almonds.

Turn 6 glass tumblers upside down and spray with cooking spray.

Line a large cookie sheet with parchment paper, draw 5-inch circles, turn parchment paper over. I did this step so that the pencil or pen drawing would not transfer onto the cookies. Fill each circle with 2 level tablespoons batter spreading evenly. Bake for 5 minutes or until edges are brown.

Working quickly remove cookies with a spatula; invert onto sprayed glasses. Use your fingers to mould into shells. If they become too brittle, return to hot oven for one minute to soften then resume shaping them into cups.

Fill them with ice cream, frozen yogurt, fresh fruit or sorbet and serve.

Wine recommendation: Moscato D'Asti

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