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
Preparation
Heat oven to 350°F. Lightly grease cookie sheet or cover with cooking parchment paper. In small bowl, mix flour and ginger; set aside.
In 1 1/2-quart saucepan, heat butter, corn syrup and brown sugar to boiling, stirring frequently; remove from heat. Stir in brandy. Gradually stir in flour mixture. Onto cookie sheet, drop dough by heaping teaspoonfuls at least 5 inches apart.
Bake 3 to 4 minutes or until cookies have spread into 4- or 5-inch rounds and are golden brown (watch carefully; cookies brown quickly). Cool cookies 1 to 3 minutes before removing from cookie sheet.
Working quickly, shape each cookie over inverted drinking glass, 2 to 2 1/2 inches in diameter. (If cookies become too crisp to shape, return to oven to soften, about 1 minute.) Let cookies harden; gently remove from glasses; place on cooling racks. Cool completely.
In 1-quart saucepan, heat white chocolate baking bar and shortening over low heat, stirring constantly, until melted and smooth. Fill each cookie cup with about 1/4 cup berries. Drizzle with melted jam and white chocolate mixture.
