Nutritional Info

Nutrition Facts

Serving Size 1 (45g)

Calories 54
Calories from Fat 1 (2%)
Amount Per Serving %DIV
Total Fat 0.1g 0%
Saturated Fat 0g 0%
Monounsaturated Fat 0g
Polyunsaturated Fat 0g
Trans Fat 0.0g
Cholesterol 0mg 0%
Sodium 5.4mg 0%
Potassium 107.2mg 2%
Total Carbohydrate 13.3g 4%
Dietary Fiber 1.3g 5%
Sugars 10g
Protein 0.6g 1%

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Recipe Description
These cups are versatile as well as delicious. Try filing them with pudding, mousse or ice cream, then top with your favorite sauces. The combinations can take you through the 12 days of Christmas, and beyond.
Prep time
20 min
Cook time
6 min
Ready In
26 min


Serves Tool

Serves To:USMetric
1/2 Cup(c)  powdered sugar
1/4 Cup(c)  butter, softened
1/2 Teaspoon(t)  vanilla
2   egg whites
1/4 Cup(c)  all purpose flour
1/4 Teaspoon(t)  cinnamon, ground
2 Cup(c)  fresh strawberries and raspberries, mixed
1/3 Cup(c)  raspberry jam, melted


Heat oven to 400 degrees F. Generously grease a cookie sheet. Beat powdered sugar, butter and vanilla in medium bowl on medium speed until well blended. Beat in egg whites on low speed until mixture is well blended but not foamy. Fold in flour and cinnamon. Drop dough by about 1 1/2 tablespoonfuls 6 inches apart onto cookie sheet. Flatten into 5 inch rounds using back of spoon dipped into cold water. Bake 5 to 6 minutes or until golden brown. Let stand 30 seconds or until firm. Remove from cookie sheet. Immediately shape each cookie over inverted 6 ounce custard cup. Cool completely. Fill each cookie cup with about 1/3 cup berries. Drizzle with jam.

Additional notes

Do not use margarine in this recipe.

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