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Fruit-Filled Brandy Cups
Fruit-Filled Brandy Cups
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Prep Time:
30 minutes
Total Time:
1 hour
Indulge in berry and brandy cookies made with Gold Medal® flour - a delightful dessert!
Ingredients:
  • 1/4 cup plus 2 tablespoons Gold Medal™ all-purpose flour
  • 1/4 teaspoon ground ginger
  • 1/4 cup butter or margarine
  • 1/4 cup dark corn syrup
  • 2 tablespoons plus 2 teaspoons packed brown sugar
  • 1 teaspoon brandy or 1/4 teaspoon vanilla
  • 3 oz white chocolate baking bar, chopped
  • 1 teaspoon shortening
  • 4 cups mixed strawberries, raspberries and blueberries
  • 2/3 cup raspberry jam, melted
Instructions:
  • Preheat your oven to 350°F. Prepare a cookie sheet by lightly greasing it or lining it with cooking parchment paper. In a small bowl, combine the flour and ginger, and set aside.
  • In a small saucepan, bring butter, corn syrup, and brown sugar to a boil while stirring constantly. Remove from heat and mix in brandy. Slowly incorporate the flour mixture. Using a heaping teaspoon, drop dough onto a cookie sheet spacing them at least 5 inches apart.
  • Bake the cookies until they have spread into 4- or 5-inch rounds and are golden brown, which should take about 3 to 4 minutes. Keep a close eye on them as they brown quickly. Allow the cookies to cool on the baking sheet for 1 to 3 minutes before transferring them.
  • Quickly mold each cookie over a 2 to 2 1/2-inch diameter inverted drinking glass. If the cookies become too crisp to shape, briefly return them to the oven to soften, for about 1 minute. Allow the cookies to harden, then gently remove them from the glasses and place them on cooling racks to cool completely.
  • Place the white chocolate baking bar and shortening in a 1-quart saucepan over low heat, stirring constantly until smooth. Spoon about 1/4 cup of berries into each cookie cup, then top with a drizzle of the melted jam and white chocolate mixture.

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