Heather is happiest when taking a beautiful photo, creating something in her kitchen, or elbows-deep in a DIY project.
I love recipes that use simple ingredients, basic cooking steps, and come out gorgeous. This is one of those recipes.
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.
|Prep time||Cook time||Ready in||Yields|
12 cookie cups
- 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 Spoonful 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 refrigerator 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.
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 whipped cream very nicely.