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Sorbet In Cookie Tulips
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The Recipe

Various fresh fruit -------------------------------COOKIE TULIPS------------------------------- 1/4 c Butter or margarine

1/2 c Sugar

7 tb All-purpose flour

1 ts Vanilla

2 Large egg whites

----------------------------GUAVA SORBET MIXTURE---------------------------- 3 c Guava nectar

2/3 c Light corn syrup

1/4 c Lime juice

--------------------------PINEAPPLE SORBET MIXTURE-------------------------- 3 c Fresh pineapple,peeled/cored

1/3 c Light corn syrup

1/4 c Lemon juice

----------------------------MANGO SORBET MIXTURE---------------------------- 4 Medium-size mangoes

2/3 c Light corn syrup

1/2 c Lemon juice

Pour guava, pineapple, or mango sorbet mixture into an ice cream maker. Freeze as manufacturer directs. Use, or freeze airtight up to 1 week. Maker 4 1/2 to 5 cups. Scoop into cookies; add fruit.

 *** COOKIE TULIPS *** 1. In a bowl, beat butter and sugar until smooth. Mix in flour,

vanilla, and egg whites until smooth. 2. Bake 2 cookies at a time. Butter a 12x15" baking sheet. With

fingertip, draw a 7" wide circle on 1 corner of sheet; repeat in opposite corner. In each circle, spread 3 tablespoons batter to fill evenly. 3. Bake in a 350'F. oven until golden, 9-10 minutes. At once, lift

cookies, 1 at a time, with wide spatula and drape each over a clean 1 pound food can; gently pinch cookie sides to form a fluted cup. Repeat to make remaining cookies. If made ahead, store ahead up to 1 day. Makes 6.  *** GUAVA SORBET MIXTURE *** Mix guava nectar, corn syrup, and lime juice.  *** PINEAPPLE SORBET MIXTURE *** In a blender or food processor, whirl pineapple chunks, corn syrup, and lemon juice until smooth.  *** MANGO SORBET MIXTURE *** Peel, pit, and cut mangoes to make 3 cups chunks. In a blender or food processor, whirl fruit with corn syrup and lemon juice until smooth.

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