Ginger Bites with Zesty Lemon Sorbet
Zesty lemon sorbet finds a perfect place atop spicy ginger sugar cookies for a refreshing, sweet summer treat. Chopped pistachios add subtle crunch and a dash of panache.
Ingredients:
1
package
(16.5 ounces)
NESTLÉ® TOLL HOUSE® 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
Directions:
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.