Title: Sorbet in Cookie Tulips
Categories: Salads, Regional
Yield: 6 Servings

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 12x15" 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.

From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini