Cookie Cup Shell Recipe For Ice Cream Cookie Recipe baked flat then formed into cups
Prep Time: 25 min Cook Time: 05 min Servings: 8
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
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.
recommendation: Moscato D'Asti