Lacy Cookie Cups

Lacy Cookie Cups

Ingredients:
1/2 cup powdered sugar
1/4 cup (1/2 stick) butter -- softened*
1/2 teaspoon vanilla
2 egg whites
1/4 cup all-purpose flour
1/4 teaspoon ground cinnamon
2 cups mixed fresh strawberries and raspberries
1/3 cup raspberry jam -- melted

Directions:
Heat oven to 400º. Generously grease cookie sheet. Beat powdered sugar,
butter and vanilla in medium bowl on medium speed until well blended. Beat
in egg whites on low speed until mixture is well blended but not foamy.
Fold in flour and cinnamon.
Drop dough by about 1 1/2 tablespoonfuls 6 inches apart onto cookie sheet.
Flatten into 5-inch rounds using back of spoon dipped into cold water.
Bake 5 to 6 minutes or until golden brown. Let stand 30 seconds or until
firm; remove from cookie sheet. Immediately shape each cookie over
inverted 6-ounce custard cup. Cool completely. Fill each cookie cup with
about 1/3 cup berries. Drizzle with jam.
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Please note, if you should change this recipe it will no longer be an
approved Betty Crocker® Recipe.
Description:
"These cups are versatile as well as delicious. Try filing them with
pudding, mousse or ice cream; then top with your favorite sauces—the
combinations can take you through the 12 days of Christmas, and then
some!"
Copyright:
"© General Mills, Inc. 1998."
Yield:
"6 Cookie cups"
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