Mini Ice Cream Cookie Cups

Total Time: 1 hr Preparation Time: 20 mins Cook Time: 40 mins

Ingredients

• 1/3 cup fisher chef's naturals chopped walnuts, finely chopped
• 1/2 cup hershey's semi-sweet chocolate chips
• 1/4 cup smucker's seedless red raspberry jam
• 1 1/2 cups vanilla ice cream, softened
• 24 fresh raspberries
• 1 package- refrigerated sugar cookie (pillsbury 16 oz yielding 24 cookies)
• 4 teaspoons sugar

Recipe

• 1 heat oven to 350°f spray 24 mini muffin cups with no-stick cooking spray. place 1 cookie dough round in each muffin cup. bake 15 to 20 minutes or until golden brown.
• 2 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
• 3 meanwhile, in small bowl, mix walnuts 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.
• 4 run knife around edges of cups to loosen; gently remove from pan. dip rim of each cup into melted chocolate, then into walnut mixture. place walnut side up on cookie sheet with sides.
• 5 in another small microwavable bowl, microwave jam uncovered on high about 15 seconds until melted. spoon 1/2 teaspoon jam into each cup. freeze cups about 5 minutes or until chocolate is set.
• 6 spoon ice cream into cups, using small cookie scoop or measuring tablespoon. top each cup with fresh raspberry.
• 7 store in freezer; let stand at room temperature 5 minutes before serving.