2010 Pillsbury Cook Off Winner
The winner this year of the Pillsbury Cook Off is from New Jersey! Congratulations to Sue Compton. Now I have to decide if I should make these or search for the best diet pills for women that I am going to need after I eat them all!
Mini Ice Cream Cookie Cups
Ingredients
* 1 package (16 oz) Pillsbury Ready to Bake! refrigerated sugar cookies (24 cookies)
* 4 teaspoons sugar
* 1/3 cup Fisher Chef’s Naturals Chopped Walnuts, finely chopped
* 1/2 cup Hershey’s semi-sweet chocolate baking chips
* 1/4 cup Smucker’s Seedless Red Raspberry Jam
* 1 1/2 cups vanilla bean ice cream, softened
* 24 fresh raspberries
Instructions
1. 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.
2. 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
3. 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.
4. 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.
5. 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.
6. Spoon ice cream into cups, using small cookie scoop or measuring tablespoon. Top each cup with fresh raspberry. Store in freezer; let stand at room temperature 5 minutes before serving.
Quick Notes
1 Serving: Calories 150 (Calories from Fat 70); Total Fat 7g (Saturated Fat 2 1/2g, Trans Fat 1 1/2g); Cholesterol 0mg; Sodium 60mg; Total Carbohydrate 19g (Dietary Fiber 0g, Sugars 12g); Protein 1g Percent Daily Value*: Vitamin A 0%; Vitamin C 0%; Calcium 0%; Iron 2% Exchanges: 1 1/2 Other Carbohydrate; 0 Vegetable; 1 1/2 Fat Carbohydrate Choices: 1 *Percent Daily Values are based on a 2,000 calorie diet.
Cooking time (duration): 40
Number of servings (yield): 24
11 May 2010, 4:43 pm
Thanks for sharing such a nice recipes information. I am definitely going to try it.
28 October 2010, 1:00 pm
This is an excellent guide about how to make mini ice cookies. Great! Thanks