French Lace Cookie Cups with Fresh Fruit
I love recipes that use simple ingredients, basic cooking steps, and come out gorgeous. This is one of those recipes.
- Prep time: 15 min
- Cook time: 5 min
- Ready in: 20 min
- Yields: 12 cookie cups
So what do these taste like?
Looking at the lace cookie cups, you might wonder what they taste like. Is it like a crepe or waffle cone? Neither. In fact-- and I hope this description doesn't cheapen this idea for you-- but have you ever eaten a caramel apple empanada from Taco Bell? I know, I'm comparing this delicious treat to fast food, BUT, these cookie cups taste very similar to that particular empanada shell and filling. If you have never had one, I don't know what else to compare it to. But since my husband and I love those Taco Bell empanadas, we really loved how these cookie cups came out. The flavor of the cookie compliments the fruit and whip cream very nicely.
- 1 cup flour
- 1/2 cup brown sugar, packed
- 1/2 cup butter or margarine
- 1/3 cup light corn syrup
- 1/2 teaspoon vanilla
- Preheat oven to 350° Fahrenheit. Lightly grease cookie sheet(s) and the bottom of a glass or custard bowl (whatever item you will be using to mold your cookie cups).
- In saucepan, combine brown sugar, corn syrup and margarine. Stir constantly. Bring to boil over medium heat, then remove from heat.
- Gradually stir in flour then vanilla. Your mix should have a goopy consistency like melted caramel.
- Using a tablespoon, drop spoonfuls of batter onto cookie sheet and spread into desired circles.
- Bake for 5-6 minutes or until edges are golden brown.
- Remove from oven and allow to cool for approximately 1 minute. Taking your cookies off the sheet too soon will result in tearing and too late will result in a hard cookie that won't conform to your mold.
- Remove from sheet with spatula and place on inverted cup or bowl. Gently pinch edges to shape. Allow to cool before removing.
- Fill with fruit and refrigerate.
A tablespoon of Advice
- This recipe may yield more or less than a dozen cookie cups. I had more than pictured. Size and thickness are variables as well as if you make a large serving cup like I did. My large cup (or bowl) was probably equal to about 4 regular cookie cups.
- The cookie cups have a beautiful side and a "meh" side. The tops will look wrinkly and like a typical cookie. The bottoms (that touch the cookie sheet) will be bubbly and have the "lace-like" design. When forming your cups, the bottom of the cookie should be touching the bottom of your mold and your fruit should be touching the pretty lace side.
- If you don't have the time or dish size/shape to create your desired cups, you can leave them as wafers. Simply face the lace side up and serve. I decorated with cool whip to keep the fruit from rolling off.
- If this recipe makes more cups than you expected, simply serve two cups per person, one for fruit and one for whipped cream (see pictures).
- These can be prepared ahead and kept cold in refigerator but try to serve and eat within 6 hours or less. Any longer and the fruit and or cream can begin to make your cookie cups soggy.
Heather Says: I prepared these treats as a dessert for my husband and I. The recipe and process is easy enough that I plan to make this on a regular basis. With summertime upon us, I can't wait to prepare this for a brunch or breakfast when we have guests over. It's a beautiful way to serve fruit! Also, this is a great way to get a picky eater to eat fruit. My husband will not eat raspberries or black-or-blueberries, but he was happy to eat them when "cookies" were involved. Have fun with this. I made a larger cookie cup (or bowl, I guess) to serve the remaining fruit from and it really transformed just regular fruit into a truly decadent idea and piece of edible art.
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