Ingredients: |
Ingredients: 1 package (16 oz) Pillsbury® Ready to Bake! refrigerated sugar cookies (24 cookies) 4 teaspoons sugar 1/3 cup chopped pecans, finely chopped 1/2 cup semi-sweet chocolate baking chips 1 1/2 cups vanilla bean ice cream, softened 24 fresh strawberries or raspberries
|
Directions: |
Directions:Heat oven to 350 degrees. Spray 24 muffin cups with No-Stick Cooking Spray. Place 2 cookie dough rounds in each muffin cup. Bake 15 to 20 minutes or until golden brown. Place 2 teaspoons of the sugar in small bowl. Dip end of wooden spoon handle in sugar; carefully press into center of each cookie to make 1-inch-wide indentation. Cool completely in pan, about 20 minutes. Meanwhile, in small bowl, mix pecans and remaining 2 teaspoons sugar; set aside. In small microwavable bowl, microwave chocolate chips uncovered on High 30 to 60 seconds, stirring after 30 seconds, until smooth. Run knife around edges of cups to loosen; gently remove from pan. Dip rim of each cup into melted chocolate, then into pecan mixture. Place pecan side up on cookie sheet with sides. In another small microwavable bowl, microwave jam uncovered on High about 15 seconds until melted. Freeze cups about 5 minutes or until chocolate is set. Spoon ice cream into cups, using scoop. Top each cup with fresh strawberry/raspberry. Store in freezer; let stand at room temperature 5 minutes before serving. |