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Ингредиенты
- 1 package (16 oz) Pillsbury Ready to Bake! refrigerated sugar cookies (24 cookies)
- 4 teaspoons sugar
- 1/3 cup Fisher Chefâs Naturals Chopped Walnuts finely chopped
- 1/2 cup Hersheyâs semi-sweet chocolate baking chips
- 1/4 cup Smuckerâs Seedless Red Raspberry Jam
- 1 1/2cups vanilla bean ice cream, softened
- 24 fresh raspberries
Инструкции
- Heat oven to 350°F. Spray 24 mini muffin cups with Crisco® Original No-Stick Cooking Spray. Place 1 cookie dough round in each muffin cup. Bake 15 to 20 minutes or until golden brown.
- Place 2 teaspoons of the sugar in small bowl. Dip end of wooden spoon handle in sugar; carefully press into center of each cookie to make 1-inch-wide indentation. Cool completely in pan, about 20 minutes.
- Meanwhile, in small bowl, mix walnuts and remaining 2 teaspoons sugar; set aside. In small microwavable bowl, microwave chocolate chips uncovered on High 30 to 60 seconds, stirring after 30 seconds, until smooth.
- Run knife around edges of cups to loosen; gently remove from pan. Dip rim of each cup into melted chocolate, then into walnut mixture. Place walnut side up on cookie sheet with sides.
- In another small microwavable bowl, microwave jam uncovered on High about 15 seconds until melted. Spoon 1/2 teaspoon jam into each cup. Freeze cups about 5 minutes or until chocolate is set.
- Spoon ice cream into cups, using small cookie scoop or measuring tablespoon. Top each cup with fresh raspberry; serve immediately.
- *Prepare cookie cups through step 5 omitting jam. Store covered up to two days at room temperature. When ready to serve, fill with jam, ice cream and top with raspberry.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 2g | |
| Recipe makes 24 servings | |
| Calories 4 | |
| Calories from Fat 0 | 0% |
| Total Fat 0.01g | 0% |
| Saturated Fat 0.0g | 0% |
| Trans Fat 0.0g | |
| Cholesterol 0mg | 0% |
| Sodium 0mg | 0% |
| Potassium 3mg | 0% |
| Total Carbs 0.92g | 0% |
| Dietary Fiber 0.1g | 0% |
| Sugars 0.78g | 1% |
| Protein 0.02g | 0% |
Комментарии
17 марта 2011This looks great Tiffany! Thanks for sharing. I've saved it to the Try Soon folder in my recipe box and will let you know how it is!
