Stock Yard DelightStock Yard Restaurant Recipe
1 cup sugar
1 cup almonds, sliced
2/3 cup light corn syrup
3/4 cup butter, softened
1 cup flour
vanilla ice cream
fresh berries and mint leaves for garnish
In a large bowl cream the butter and gradually add the sugar beating until light and fluffy. Add the corn syrup and blend well. Stir in the flour, salt and almonds. Allow the batter to stand for one hour at room temperature.
Preheat oven to 350 degrees. Lightly grease baking sheets. Drop dough by tablespoonfuls 2 inches apart on a baking sheet. bake for 10 minutes. Cool the cookies on the baking sheets for 30 to 40 seconds, then remove them quickly and mold them around a coffee cup or small bowl. If they harden on the baking sheets, return them briefly to the oven. After hardening around the mold remove and store formed cookie bowls at room temperature.
When ready to serve put one scoop of vanilla ice cream in each cookie bowl. Pipe chocolate mousse on top of the ice cream. Top with whipped cream and garnish with fresh berries and mint leaf. Serve immediately.