INGREDIENTS:

1/2 Cup light corn syrup

1/2 Cup butter

1 Cup all-purpose flour

1/2 Cup slivered almonds, finely chopped

1/2 Cup brown sugar

2 Tbsp heavy whipping cream

Vanilla ice cream

Melted dark chocolate (Optional- and you can use chocolate of your choice)

Edible lavender

INSTRUCTIONS:

1. Preheat oven to 300ºF. Line cookie sheet with parchment.

2. Bring corn syrup to a boil in medium saucepan over medium heat. Add butter; cook and stir over low heat until butter is fully melted. Remove from heat; stir in flour, almonds, sugar and cream and mix well until you reach a soft dough consistency.

3. Drop spoon fulls of batter onto cooking sheet.

4. Bake for 15 minutes or until golden brown.

5. Let cookies sit on baking sheet and cool for about a minute. Work quickly so that they are not hardening flat, but also let them cool enough that you won’t burn yourself.

6. Shape cookies over inverted cups; press gently as you are doing this to form the cups.

7. Let them fully cool down.

8. Once the cups are ready, add a large scoop of ice cream in the center, drip melted chocolate on it and garnish with edible lavender. If you are unable to find lavender, you can always garnish with mint and a raspberry. ENJOY!