LACE COOKIE CUPS

I found this beaded tulip at an estate sale:

It was in a room filled with hundreds of beaded flowers. The flowers were really pretty, especially massed together as they were, but I was drawn to the tulip.

Over the years, my husband has brought me lots of tulips:

They’re one of my favorite flowers — they’re colorful, inexpensive, cheery, and they signal spring. They are a surefire way to brighten someone’s day.

Yesterday was my 25th wedding anniversary:

Were the world not turned upside down due to Covid-19, I might have expected my husband to surprise me with a huge bunch of tulips. But no tulips this year. We had a wonderful trip planned and reservations for dinner at a great restaurant, but that will have to wait until next year. Instead, we celebrated at home with two bored spring-breakers (my son and his girlfriend). I broke out the good china, lit candles, and cobbled together a sort-of Italian meal.

Dessert, however, was special. Inspired by the lovely tulip and the fact that this was a milestone anniversary, I made lace cookie cups, a favorite dessert reserved for special occasions. It wasn’t the quarter-century celebration I’d looked forward to, but pretty sure I’ll remember it forever. If you’re looking to try something new during this time of isolation, these cookie cups aren’t hard, and they’re guaranteed to elicit a few appreciative wows (even if they are from at least 6 feet away).

LACE COOKIE CUPS

Author: Tag Sale Tastes

Ingredients

5-ounces blanched slivered almonds
¾ cup sugar
6 tablespoons butter, softened
4 tablespoons flour
2 tablespoons milk

Instructions

Preheat oven to 350 degrees.
In the bowl of a food processor, process almonds until coarsely ground. Add remaining ingredients and process until well combined.
Cut 6-inch squares out of parchment paper. Place 4 squares on a baking sheet, and spray lightly with cooking spray. Place 1 tablespoon of almond mixture on each square. With wet fingers, flatten each into a 3-inch round. Bake for approximately 10 minutes, until just golden, rotating pan halfway through. Remove from oven and let sit for 45 seconds, or until just firm enough to hold their shape. Place a drinking glass in the center of the cookie and gently form the cookie around the base of the glass to form a cup. Turn glasses upside down, remove parchment, and allow cookie cups to cool completely. Repeat with remaining almond mixture, or freeze for later use.
To serve, drizzle a little caramel sauce on dessert plates. Place a scoop of good quality vanilla ice cream in each cookie cup. Drizzle with additional caramel sauce, and top with fresh raspberries or other fruit in season. Garnish with a mint sprig and serve immediately.