Almond Cookie Cups

• 1 cup all-purpose flour
• 1 cup sliced almonds, finely chopped
• 3/4 cup packed dark brown sugar
• 1/2 cup light corn syrup
• 1/2 cup butter
• 1 teaspoon vanilla
• sorbet or fresh fruit

1. In a small bowl combine the flour and almonds. Set aside.
2. In a medium medium saucepan bring the brown sugar, corn syrup and butter to a full boil over medium heat. Remove from heat. Stir in flour mixture and vanilla.
3. Line a large cookie sheet with parchment paper. For each cookie cup, drop about 3 tablespoons of batter about 5 inches apart onto the cookie sheet (bake 3 or 4 at a time).
4. Bake in a 350u0b0 oven for 10-12 minutes or until bubbly and deep golden brown (cookies will form irregular shapes).
5. Let stand on cookie sheet about 2 minutes. When cookies are firm, but still pliable, place them on inverted custard cups to form small bowls. Cool to room temperature.
6. To serve fill the cups with ice cream, sorbet, mousse, or whatever dessert you would serve in a bowl where you can eat the 'bowl' too!

flour, almonds, brown sugar, light corn syrup, butter, vanilla, sorbet

Taken from www.food.com/recipe/almond-cookie-cups-236513 (may not work)