Cookie Fruit Baskets Recipes

Steps:

• In a large bowl, cream butter and confectioners' sugar until light and fluffy; add almond paste. Beat in egg, milk and vanilla. Combine flour and salt; gradually add to creamed mixture and mix well. Cover and refrigerate 1 hour., Preheat oven to 375°. On a lightly floured surface, roll out dough to 1/4-in. thickness. Cut out with floured 3-in. cookie cutters. Place 1 in. apart on ungreased baking sheets. Insert skewers or sticks. Bake 7-8 minutes or until firm. Let stand 2 minutes before removing to wire racks to cool., In a bowl, whisk confectioners' sugar and milk. Divide into small bowls; tint with food coloring. Gently spread icing over cooled cookies. Decorate with other colors of icing if desired.

Steps:

• Snip off the hard stems of the figs with scissors or a small knife and coarsely chop the figs. In a medium bowl, combine the figs, raisins, cherries, apricots, honey, sherry, lemon juice, pecans, and a pinch of salt. Cover with plastic wrap and allow to sit overnight at room temperature.
• In the bowl of an electric mixer fitted with the paddle attachment, cream the butter, cloves, superfine sugar, and brown sugar on medium speed until smooth, about 3 minutes. With the mixer on low speed, add the egg and mix until incorporated. With the mixer still on low, slowly add the flour and 1/4 teaspoon salt just until combined. Don't over mix! Add the fruits and nuts, including any liquid in the bowl.
• Divide the dough in half and place each half on the long edge of a 12 by 18-inch piece of parchment or waxed paper. Roll each half into a log, 1 1/2 to 1 3/4-inch thick, making an 18-inch-long roll. Refrigerate the dough for several hours, or until firm.
• Preheat the oven to 350 degrees.
• With a small, sharp knife, cut the logs into 1/2-inch-thick slices. Place the slices 1/2-inch apart on ungreased sheet pans and bake for 15 to 20 minutes, until lightly golden.

Steps:

• For ice cream:
• Bring 1/2 cup cream and 1/2 cup half and half to simmer in heavy medium saucepan. Whisk sugar and yolks in medium bowl to blend. Whisk in hot cream mixture. Return mixture to saucepan; stir over medium-low heat until custard thickens and leaves path on back of spoon when finger is drawn across, about 4 minutes, do not boil. Strain into bowl. Mix in wine and 1 cup cream. Chill custard until cold.
• Process custard in ice cream maker according to manufacturer's instructions. Transfer to covered container (ice cream will be soft) and freeze. (Can be prepared 1 week ahead.)
• For cookies:
• Preheat oven to 325°F. Lightly butter and flour heavy large nonstick baking sheet. Whisk first 6 ingredients in medium bowl. Whisk in egg whites and flour.
• Drop slightly rounded tablespoon of batter onto center of half of prepared baking sheet. Drop another slightly rounded tablespoon of batter onto center of second half of prepared baking sheet. Using back of spoon, spread each mound of batter to 6-inch round. Bake cookies until brown on edges (centers will be slightly pale), about 8 minutes.
• Working quickly and using metal spatula, lift 1 cookie off sheet. Immediately turn cookie over onto inverted custard cup. Gently flatten cookie on cup bottom; crimp sides of cookie. Repeat with second cookie. Remove cookies from cups. Rinse baking sheet under cold water; wipe sheet dry. Repeat process with remaining batter, first rinsing and drying, then buttering and flouring baking sheet between batches. (Cookies can be prepared 3 days ahead. Store in airtight container at room temperature.)
• Place cookie baskets on plates. Fill each with 3 small scoops of ice cream.
• Top with fruit and mint leaves.

Steps:

• 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.
• Drop mixture by level tablespoonfuls onto cookie sheets, spacing 6-inches apart and forming 3 cookies on each sheet. Using buttered fingertips, press out each round to 4 1/2-inch diameter.
• Bake 1 sheet until cookies are deep brown, about 12 minutes. Cool cookies on sheet just until firm enough to lift without breaking, about 2 minutes. Working quickly, lift 1 cookie from sheet. Drape cookie top side up over inverted 3/4-cup custard dish. Gently flatten cookie on dish bottom; crimp sides to form fluted cup. Repeat with remaining 2 cookies, returning cookie sheet to oven briefly if cookies harden. Repeat baking and molding process with remaining cookies. Cool. Gently remove cookies from dishes.
• For fruit: Stir first 3 ingredients in heavy small saucepan over medium heat until sugar dissolves. Increase heat and boil 3 minutes. Refrigerate ginger syrup until cold. (Cookies and syrup can be prepared 1 week ahead. Store cookies at room temperature in airtight container. Keep sauce refrigerated.) Place fruit in bowl. Add half of ginger syrup and toss well.
• Place 1 cookie on each of 6 plates. Fill each with 3 scoops of sorbet and spoon fruit and remaining syrup over.