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Ginger Almond Cookie Cups

Thursday, January 01, 2004
Categories:
Dessert
Yield:
18 servings
Ingredients:
Vegetable oil cooking spray
1 1/4 cups sugar
1/4 cup margarine
6 tablespoons dark corn syrup
2 teaspoons ginger
1/2 teaspoon almond extract
1 cup cake flour
Directions:
Preheat oven to 350 degrees. Line a cookie sheet with parchment paper. Spray lightly with vegetable oil cooking spray and set aside. Cream together sugar and the margarine. Blend in corn syrup, ginger and almond extract. Stir in flour.
Drop approximately 2 tablespoons mixture onto parchment paper. With fingers, press down into a 3-inch diameter circle. Work with only 2-4 cookies at a time, allowing space for cookies to double in diameter. Bake 6-8 minutes or until golden brown. Let cool approximately 1 minute. Carefully peel cookie from parchment paper using a spatula and drape facedown over an inverted styrofoam coffee cup. Let cool completely. Store in airtight containers. To serve, fill with fresh fruit, frozen yogurt or low-fat pudding mixture.
Nutrition Facts:
(cookie only) 118 calories, 23g carbohydrate, 1g protein, 2.8g fat, 1.7g saturated fat, 0mg cholesterol, 0.1g dietary fiber, 36mg sodium

Source:
Adapted recipe by Chef Floyd Green w/ Dennis Berno
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