Cookie Cups
Source of Recipe
RC
Lacy Cookie Cups
Yield: 6 servings.
1/2 cup powdered sugar
1/4 cup (1/2 stick) butter -- softened*
1/2 teaspoon vanilla
2 egg whites
1/4 cup all-purpose flour
1/4 teaspoon ground cinnamon
2 cups mixed fresh strawberries and raspberries
1/3 cup raspberry jam -- melted
Heat oven to 400F. Generously grease cookie sheet. Beat powdered sugar, butter and vanilla in medium bowl on medium speed until well blended. Beat in egg whites on low speed until mixture is well blended but not foamy. Fold in flour and cinnamon.
Drop dough by about 1 1/2 tablespoonfuls 6 inches apart onto cookie sheet. Flatten into 5-inch rounds using back of spoon dipped into cold water.
Bake 5 to 6 minutes or until golden brown. Let stand 30 seconds or until firm; remove from cookie sheet. Immediately shape each cookie over inverted 6-ounce custard cup. Cool completely.
Fill each cookie cup with about 1/3 cup berries. Drizzle with jam.
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