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Praline Cookie Shells

Fill these thin, buttery cups with non-fat frozen vanilla yogurt and fresh fruit of the season.  

1/4 Cup / 60 ml All-Purpose Flour
1/4 Cup / 60 ml Brown Sugar
2 Tbsp. / 30 ml Unsalted Butter, softened
2 Tbsp. / 30 ml Light Corn Syrup
2 Tbsp. / 30 ml Chopped Toasted Pecans
1/2 teas. / 2.5 ml Watkins Butter Pecan Flavor
1 Pint / 500 ml Non-Fat Frozen Vanilla Yogurt
Assorted Fresh or Canned Fruit
Watkins Cinnamon 

Combine the first 6 ingredients in small bowl.  Mix until well-blended.  Divide dough evenly into 8 pieces and form into balls.  Cover two large baking sheets with parchment paper or coat with Watkins Cooking Spray.  Place four pieces of dough, evenly spaced on each sheet.  Press lightly to flatten.  Bake at 375 degrees F / 190 C for 5 to 7 minutes or until lightly browned.  The cookies will spread and be thin.  Cool on baking sheet for about 2 minutes.  Loosen gently from pan and drape cookies while still warm, over the bottom of 8 custard cups.  The cookies will cool quickly and set in a bowl shape.  Place cooled bowls on serving plates and fill with yogurt and fresh fruit.  Sprinkle all with Cinnamon.  Makes 8 servings.

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