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 12×15″ 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.