• 15servings
  • 60minutes
  • 140calories

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Nutrition Info . . .

NutrientsLipids, Carbohydrates, Cellulose
VitaminsB3, D, E
MineralsFluorine, Phosphorus, Cobalt, Molybdenum

Ingredients Jump to Instructions ↓

  1. 1/4 cup plus 2 tablespoons Gold Medal® all-purpose flour

  2. 1/4 teaspoon ground ginger

  3. 1/4 cup butter or margarine

  4. 1/4 cup dark corn syrup

  5. 2 tablespoons plus 2 teaspoons packed brown sugar

  6. 1 teaspoon brandy or 1/4 teaspoon vanilla

  7. 3 oz white chocolate baking bar, chopped

  8. 1 teaspoon shortening

  9. 4 cups mixed strawberries, raspberries and blueberries

  10. 2/3 cup raspberry jam, melted

Instructions Jump to Ingredients ↑

  1. Heat oven to 350°F. Lightly grease cookie sheet or cover with cooking parchment paper. In small bowl, mix flour and ginger; set aside.

  2. In 1 1/2-quart saucepan, heat butter, corn syrup and brown sugar to boiling, stirring frequently; remove from heat. Stir in brandy. Gradually stir in flour mixture. Onto cookie sheet, drop dough by heaping teaspoonfuls at least 5 inches apart.

  3. Bake 3 to 4 minutes or until cookies have spread into 4- or 5-inch rounds and are golden brown (watch carefully; cookies brown quickly). Cool cookies 1 to 3 minutes before removing from cookie sheet.

  4. Working quickly, shape each cookie over inverted drinking glass, 2 to 2 1/2 inches in diameter. (If cookies become too crisp to shape, return to oven to soften, about 1 minute.) Let cookies harden; gently remove from glasses; place on cooling racks. Cool completely.

  5. In 1-quart saucepan, heat white chocolate baking bar and shortening over low heat, stirring constantly, until melted and smooth. Fill each cookie cup with about 1/4 cup berries. Drizzle with melted jam and white chocolate mixture.


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