Sorbet In Cookie Tulips

* Exported from MasterCook *

SORBET IN COOKIE TULIPS

Recipe By :
Serving Size : 6 Preparation Time :0:00
Categories : Salads

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
Various fresh fruit
-----COOKIE TULIPS-----
1/4 c Butter or margarine
1/2 c Sugar
7 tb All-purpose flour
1 t 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.



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