Try this Cookie Fruit Baskets recipe, or contribute your own.
Suggest a better description1. 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" apart onto parchment paper-lined baking sheets.
2. 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.
3. Scoop ice cream into baskets; top with raspberries and blueberries.
Courtesy of bestsimplerecipes.com
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
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Serving Size: 1 Serving (76g) | ||
Recipe Makes: 12 Servings | ||
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Calories: 186 | ||
Calories from Fat: 116 (62%) | ||
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Amt Per Serving | % DV | |
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Total Fat 12.9g | 17 % | |
Saturated Fat 6.3g | 31 % | |
Monounsaturated Fat 4.4g | ||
Polyunsanturated Fat 1.4g | ||
Cholesterol 27.6mg | 8 % | |
Sodium 70.5mg | 2 % | |
Potassium 91mg | 2 % | |
Total Carbohydrate 17.5g | 5 % | |
Dietary Fiber 1.5g | 6 % | |
Sugars, other 16g | ||
Protein 1.6g | 2 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 186
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