Makes: 20 cups
28 gingersnap cookies
1⁄2 cup packed light brown sugar
1⁄4 cup cake flour
4 tablespoons (1⁄2 stick) butter, melted
1 egg white
2 1⁄2 to 3 cups lemon and tangerine sorbet (or sorbet of any citrus flavor)
Preheat oven to 350°F. Coat twenty 1 3⁄4-inch muffin cups with cooking spray.
In a food processor, combine gingersnap cookies, brown sugar, and cake flour and process until mixture forms fine crumbs. Add melted butter and egg white and pulse until the mixture is well mixed.
Place a heaping tablespoonful of the mixture into each prepared muffin cup. Using the back of a measuring tablespoon, firmly press into bottoms and up sides of cups to make 20 cups.
Bake for 8 minutes. Remove from oven. Immediately press each cup again with the back of the measuring spoon. Bake for 2 to 4 minutes more, or until set. Cool in muffin cups on a wire rack.
Using a 2-tablespoon ice cream scoop, fill each of the cooled ginger cups with a small scoop of the sorbet.