Cookie Fruit Baskets Recipe For Chicken Recipe Cards
COOKIE FRUIT BASKETS
"When visiting a friend, I helped organize her recipe collection into scrapbooks," recalls Theresa Myslicki of North Fort Myers, Florida. "When I found this recipe, I asked to copy it. I served the elegant dessert at my bridge club luncheon to oohs and aahs." TIP: Fill these five-ingredient cookie cups with any flavor of ice cream, frozen yogurt or sorbet.
Provided by Taste of Home
Categories Desserts
Time 25m
Yield 12 servings.
Number Of Ingredients 7
Steps:
- In a small saucepan, melt butter over low heat. Stir in brown sugar and corn syrup; cook and stir until mixture comes to a boil. Remove from the heat. Stir in flour. Fold in pecans and vanilla. , Drop by tablespoonfuls 3 in. apart onto parchment-lined baking sheets. Bake at 325° for 8-10 minutes or until golden brown. , Cool for 30-60 seconds; peel cookies off paper. Immediately drape over inverted 6-oz. custard cups; cool completely. Scoop ice cream into baskets; top with berries.
Nutrition Facts : Calories 100 calories, Fat 6g fat (3g saturated fat), Cholesterol 10mg cholesterol, Sodium 49mg sodium, Carbohydrate 12g carbohydrate (8g sugars, Fiber 0 fiber), Protein 1g protein.
EASTER BASKET COOKIES
Create the most delicious Easter baskets! Sugar cookie mix makes it extra easy.
Provided by By Betty Crocker Kitchens
Categories Dessert
Time 1h45m
Yield 32
Number Of Ingredients 11
Steps:
- Heat oven to 375° F. Grease or spray 32 miniature muffin cups. In medium bowl, stir cookie mix, flour, butter and egg until dough forms.
- Roll dough into 32 (1 1/4-inch) balls; roll in colored sugar. Press 1 ball into bottom and up side of each muffin cup.
- Bake 12 to 15 minutes or until set and edges are light golden brown. Cool in pan 10 minutes; remove to cooling racks.
- Add coconut to a 1-gallon resealable food-storage plastic bag. Add 3 to 4 drops food color and shake until well blended. It may be necessary to add 1 to 2 teaspoons water to help disperse the color evenly or additional food color until desired color is reached.
- Frost top of each cookie. Decorate with colored coconut and jelly beans. Tie a small ribbon bow on 5-inch piece of pipe cleaner; insert into each basket for handle.
Nutrition Facts : Calories 150, Carbohydrate 21 g, Cholesterol 10 mg, Fat 1 1/2, Fiber 0 g, Protein 1 g, SaturatedFat 4 1/2 g, ServingSize 1 Cookie, Sodium 85 mg, Sugar 15 g, TransFat 0 g
FRUITCAKE COOKIES
I make these cookies in place of Fruitcakes. They go much faster. These cookies will keep indefinitely in the refrigerator, or store in a closed tin after baking. They are better after several days. Best if made a week or two before Christmas, and hope some are left for Christmas
Provided by Mary Lou
Yield 72
Number Of Ingredients 16
Steps:
- In a medium bowl, dredge candied fruit and raisins in 1 cup flour.
- In a large bowl, cream together brown sugar and butter. Beat in eggs. Gradually beat in bourbon and milk. Mix in remaining flour and spices. Stir in fruit and nuts. Refrigerate overnight.
- Preheat oven to 350 degrees F (175 degrees C). Drop dough by teaspoonfuls, about 2 inches apart, onto ungreased cookie sheets.
- Bake for approximately 15 minutes. Remove from oven, and cool on wire racks.
Nutrition Facts : Calories 236.5 calories, Carbohydrate 31 g, Cholesterol 17.1 mg, Fat 11.6 g, Fiber 1.7 g, Protein 3 g, SaturatedFat 2.5 g, Sodium 34 mg, Sugar 21.4 g
FRUIT BASKET MINI SUGAR COOKIE PIZZAS
Easy Fruit Basket Mini Sugar Cookie Pizzas! A delicious lime flavored cream cheese frosting brings out the bright flavors of the fresh fruit. Perfect for summer!
Provided by Trish - Mom On Timeout
Categories Dessert
Time 20m
Number Of Ingredients 7
Steps:
- Bake cookies according to package directions. Let cool.
- Beat cream cheese, limeade, 3/4 cups of powdered sugar and lime zest until smooth. Add additional powdered sugar as needed to achieve spreading consistency.
- Cut fruit and squeeze fresh lime juice over the fruit and mix lightly with hands.
- Spread each cookie with one tablespoon of the cream cheese mixture.
- Arrange fruit on top of each cookie by hand.
- Zest one lime over the top of the cookies.
- Serve immediately or keep refrigerated for 1-2 hours.
Nutrition Facts : Calories 117 kcal, Carbohydrate 18 g, Protein 1 g, Fat 5 g, SaturatedFat 2 g, Cholesterol 11 mg, Sodium 54 mg, Fiber 1 g, Sugar 15 g, ServingSize 1 serving
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