Zesty lemon sorbet finds a perfect place atop spicy ginger sugar "cookies bites" for a refreshing, sweet treat. Chopped pistachios add subtle crunch and a dash of panache.
- 1 package (16.5 ounces) refrigerated sugar cookie bar dough
- 6 tablespoons finely chopped crystallized ginger
- 1 container (14 ounces) Zesty Lemon HÄAGEN-DAZS Fat Free Sorbet
- 1/3 cup chopped pistachios
PREHEAT oven to 325° F.
BREAK dough along pre-scored lines. Dip the top of each square in chopped ginger. Place 2 inches apart on ungreased baking sheets, ginger side up.
BAKE for 14 to 16 minutes or until golden around edges. Cool on baking sheets for 2 minutes; remove to wire racks to cool completely. Top each cookie with a small scoop of sorbet. Sprinkle with about 1/2 teaspoon chopped pistachios. Serve immediately.
Review This Recipe
This is a good mix of flavors.The lemon is so refreshing and the nuts add a nicer texture. A very light dessert.