INGREDIENTS

INSTRUCTIONS

In a small heavy saucepan, melt brown sugar, honey and butter. Heat until
boiling, stirring constantly. Add flour and vanilla, stirring until smooth.
Remove from heat. Drop batter, one tablespoon at a time onto a lightly
greased baking sheet, about 5 to 6 inches apart. Cool briefly, then lightly
grease fingertips and press dough into four 4-inch circles. Bake at 325
degrees for 10 minutes or until golden brown. Cool 30 seconds, then quickly
remove, one at a time with a large, thin spatula and shape over the bottom
of four lightly greased custard cups or muffin tins. If cookies harden too
quickly, simply return them to oven briefly to soften. Cool until they
stiffen. This only takes a minute or two. Lift from "mold", invert and fill
with berry mixture. Baskets can be made one day ahead. For berry mixture:
Rinse, trim stems (if necessary) and dry (on paper towels) 2 cups fresh
berries of your choice. Toss with 4 tsp Grand Marnier or Chambord or other
liquer and fill baskets. Sprinkle with 4 tsp sugar and garnish with fresh
mint.
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Converted by MM_Buster v2.0l.

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