Title: Sorbet in Cookie Tulips
Categories: Salad Hawaiian Cookie
Yield: 6 Servings
| | | Various fresh fruit |
| COOKIE TULIPS |
| 1/4 | c | Butter or margarine |
| 1/2 | c | Sugar |
| 7 | tb | All-purpose flour |
| 1 | ts | Vanilla |
| 2 | | Large egg whites |
| GUAVA SORBET MIXTURE |
| 3 | c | Guava nectar |
| 2/3 | c | Light corn syrup |
| 1/4 | c | Lime juice |
| PINEAPPLE SORBET MIXTURE |
| 3 | c | Fresh pineapple,peeled/cored |
| 1/3 | c | Light corn syrup |
| 1/4 | c | Lemon juice |
| MANGO SORBET MIXTURE |
| 4 | | Medium-size mangoes |
| 2/3 | c | Light corn syrup |
| 1/2 | c | Lemon juice |
Pour guava, pineapple, or mango sorbet mixture into an ice cream maker.
Freeze as manufacturer directs. Use, or freeze airtight up to 1 week. Maker
4 1/2 to 5 cups. Scoop into cookies; add fruit. *** COOKIE TULIPS *** 1. In
a bowl, beat butter and sugar until smooth. Mix in flour, vanilla, and egg
whites until smooth. 2. Bake 2 cookies at a time. Butter a 12x15" baking
sheet. With fingertip, draw a 7" wide circle on 1 corner of sheet; repeat
in opposite corner. In each circle, spread 3 tablespoons batter to fill
evenly. 3. 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. Makes 6. ***
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.