Molasses Cookie Baskets with Lemon Sorbet and Gingered Fruit

Ingredients

  • ¼ cup (½ stick) unsalted butter
  • ¼ cup sugar
  • ¼ cup light unsulfured molasses
  • ½ teaspoon grated lemon peel
  • ½ teaspoon ground ginger
  • 1 teaspoon vanilla extract
  • ½ cup all purpose flour, sifted
  • + 7 more ingredients
    • ½ cup sugar
    • ½ cup water
    • ¼ cup minced crystallized ginger
    • 1 1-pint basket strawberries, hulled, quartered
    • 1 ½-pint basket blueberries
    • 2 peaches, peeled, pitted, sliced
    • 2 pints purchased lemon sorbet

1. For cookies: Preheat oven to 325°F. Butter 2 large nonstick cookie sheets. Bring first 5 ingredients to simmer in heavy small saucepan over medium heat, stirring constantly. Remove from heat. Whisk in vanilla, then flour. Cool cookie mixture 10 minutes. 2. Drop mixture by level tablespoonfuls...

View full recipe at SpringPad

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