FRUIT-FILLED BRANDY CUPS 1/4 cup plus 2 tablespoons all-purpose flour 1/4 teaspoon ground ginger 1/4 cup butter or margarine 1/4 cup dark corn syrup 2 tablespoons plus 2 teaspoon packed brown sugar 1 teaspoon brandy or 1/4 teaspoon vanilla 4 cups mixed strawberries, raspberries and blueberries 2/3 cup raspberry jam, melted White Chocolate Sauce (right) Heat oven to 350°F. Lightly grease cookie sheet or cover with cooking parchment paper. Mix flour and ginger; set aside. Heat butter, corn syrup and brown sugar to boiling in 1 1/2-quart saucepan, stirring frequently; remove from heat. Stir in brandy. Gradually stir in flour mixture. Drop dough by heaping teaspoonfuls at least 5 inches apart onto cookie sheet.

Bake 3 to 4 minutes or until cookies have spread into 4- to 5-inch rounds and are golden brown (watch carefully; cookies brown quickly). Cool cookies 1 to 3 minutes before removing from cookie sheet.

Working quickly, shape over inverted drinking glasses about 2 to 2 1/2 inches in diameter. (If cookies become too crisp to shape, return to oven to soften, about 1 minute.) Let cookies harden; remove gently and place on wire racks. Cool completely. Fill each cookie up with about 1/4 cup berries. Drizzle with jam and White Chocolate Sauce.

Makes about 15 servings.

WHITE CHOCOLATE SAUCE

1 teaspoon shortening
3 ounces white baking chocolate, chopped*

Heat ingredients over low heat, stirring constantly, until melted and smooth.

NOTE: Store unfilled cookie cups in airtight container.

* 1/2 cup semisweet chocolate chips can be used for the white baking chocolate.

1 Serving: Calories: 140 (Cal. from fat: 45), Fat: 5g (Saturated: 3g), Cholesterol: 10mg, Sodium: 40mg, Carbohydrate: 25g, Protein: 1g.

[Gold Medal, Desserts for Spring]