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This luscious dessert is a light and elegant finish to heavy meals. As a serving alternative, spoon the sabayon onto the dessert plate and set the strawberry filled cookie shell atop the white cloud, garnished with pecans.
3/4 cup powdered sugar
2 tablespoons brown sugar
1/2 teaspoon vanilla
1/8 teaspoon salt
1/3 cup flour
2 tablespoons melted butter
Grease and flour a baking sheet. Preheat oven to 350 F. Beat egg and sugars until fluffy; stir in vanilla and salt. Fold in flour and butter. Spoon about 2 tablespoons batter into a 5 to 6 inch circle, spreading batter evenly onto prepared baking sheet. Bake 2 at a time, at 350 until brown, about 4-5 minutes. Wile hot, lift cookies off the sheet with a spatula and mold over the back of a small bowl. Repeat with remaining batter. Cool cookies completely before removing from bowls.
6 egg yolks
1/4 cup granulated sugar
1/3 cup frozen orange juice concentrate, thawed
1/2 cup heavy cream, whipped
4 cups strawberries, sliced
1/2 cup chopped pecans
Whisk yolks and sugar in the top of a double boiler over simmering water until fluffy. Gradually whisk in orange juice concentrate beating until slightly thickened. Chill mixture about 1 hour. Fold in whipped cream. Divide strawberries evenly amount 6 cookie shells. Spoon sauce over each and sprinkle with nuts.