Sorbet in Cookie Tulips

• 1 x mixed fresh fruit
• 1/4 cup butter
• 1/2 cup sugar
• 7 tablespoons flour, all-purpose
• 1 teaspoon vanilla extract
• 2 large egg whites
• 3 cups guavas nectar
• 23 cup corn syrup, light
• 1/4 cup lime juice
• 3 cups pineapple peeled, cored
• 13 cup corn syrup, light
• 1/4 cup lemon juice
• 4 medium mangos
• 23 cup corn syrup, light
• 1/2 cup lemon juice

1. Pour guava, pineapple, or mango sorbet mixture into an ice cream maker.
2. Freeze as manufacturer directs.
3. Use, or freeze airtight up to 1 week.
4. Makes 4 1/2 to 5 cups.
5. Scoop into cookies; add fruit.
6. COOKIE TULIPS In a bowl, beat butter and sugar until smooth.
7. Mix in flour, vanilla, and egg whites until smooth.
8. Bake 2 cookies at a time.
9. Butter a 12x15 inch baking sheet.
10. With fingertip, draw a 7 inch wide circle on 1 corner of sheet; repeat in opposite corner.
11. In each circle, spread 3 tablespoons batter to fill evenly.
12. Bake in a 350'F oven until golden, 9 to 10 minutes.
13. 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.
14. Repeat to make remaining cookies.
15. If made ahead, store ahead up to 1 day.
16. GUAVA SORBET MIXTURE Mix guava nectar, corn syrup, and lime juice.
17. PINEAPPLE SORBET MIXTURE In a blender or food processor, whirl pineapple chunks, corn syrup, and lemon juice until smooth.
18. MANGO SORBET MIXTURE Peel, pit, and cut mangoes to make 3 cups chunks.
19. In a blender or food processor, whirl fruit with corn syrup and lemon juice until smooth.

butter, sugar, flour, vanilla, egg whites, guavas nectar, corn syrup, lime juice, pineapple, corn syrup, lemon juice, mangos, corn syrup, lemon juice

Taken from recipeland.com/recipe/v/sorbet-cookie-tulips-46973 (may not work)