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Gingerbread Cookie Cups



  • 2 teaspoons pumpkin pie spice
  • 3 tablespoons water
  • 1 container vanilla ice cream
  • 1 container orange sorbet
  • 1 pomegranate (for seeds)
  • 1 orange (peeled, segmented)
  • 1/2 cup butter
  • 1/2 cup brown sugar
  • 1 cup flour
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  1. Heat oven to 375 degrees F and grease cupcake pan.
  2. Beat butter, sugar, water and spices until creamy.
  3. Add one cup flour and the baking soda.
  4. Roll dough and place in cupcake molds, forming a hollow "cup."
  5. Bake for 20-25 minutes.
  6. Let cool on wire rack and add scoops of vanilla ice cream and orange sorbet.
  7. Garnish with pomegranate seeds and orange sections and serve immediately.

Posted by Chyrel at Recipe Goldmine March 19, 2002 15:49:50.


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