Sorbet in Cookie Tulips

Ingredients

Directions

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

Freeze as manufacturer directs.

Use, or freeze airtight up to 1 week.

Makes 4 1/2 to 5 cups.

Scoop into cookies; add fruit.

COOKIE TULIPS In a bowl, beat butter and sugar until smooth.

Mix in flour, vanilla, and egg whites until smooth.

Bake 2 cookies at a time.

Butter a 12x15 inch baking sheet.

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

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

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

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.

Repeat to make remaining cookies.

If made ahead, store ahead up to 1 day.

GUAVA SORBET MIXTURE Mix guava nectar, corn syrup, and lime juice.

PINEAPPLE SORBET MIXTURE In a blender or food processor, whirl pineapple chunks, corn syrup, and lemon juice until smooth.

MANGO SORBET MIXTURE Peel, pit, and cut mangoes to make 3 cups chunks.

In a blender or food processor, whirl fruit with corn syrup and lemon juice until smooth.

Nutrition Facts

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.