Sorbet in Cookie Tulips

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 4½ 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 12×15 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 to 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.