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Edible
Cookie Bowl
Bake a
few smaller cookie bowls & serve with ice cream for a
fun dessert. (Or a candy dish)
For
the cookies:
11/4
cup all-purpose flour
1/2 cup unsweetened cocoa powder
1/4 cup blanched, slivered almonds, finely ground
1/2 tsp. salt
4 tbls. (1/2 stick) margarine, softened
2/3 cup sugar
1 egg
1/2-tsp. vanilla extract assorted cookies
Special
Aids
Loaf
pan
1 1/2-inch cookie cutter with scalloped edges
Makes 1
cookie bowl
- Cover
the outside of a loaf pan with foil. Spray with vegetable
cooking spray.
- In
a medium bowl, mix together flour, cocoa powder, almonds,
& salt. In a large bowl, using an electric mixer set
on medium speed, beat together margarine, sugar, egg
& vanilla until light & fluffy. Beat in flour
mixture.
- Preheat
oven to 350. Roll dough out to 1/8-inch thickness. Using
a 1-1/2-inch cookie cutter with scalloped edges, cut out
shapes.
- Cover
prepared loaf pan with cutouts, overlapping them
slightly.
- Bake
cookie bowl until edges are firm, about 10-12 min.
Transfer pan to a wire rack & cool
completely.
- To
remove the cookie bowl, carefully lift it off the
foil-lined loaf pan. Remove foil.
- Arrange
other cookies in the cookie bowl. Cover loosely with
plastic wrap until ready to serve.
Attention
to Detail:
Make a
round cookie bowl by overlapping and molding the cookie
dough disks over a round bowl. Use different shaped
ovenproof bowls to make a varied selection of cookie
bowls.
Kitchen
Tips:
To
blanch whole almonds, place them in a bowl & cover with
boiling water. Drain water, and then slip off the skins by
squeezing the almonds between your index finger & thumb.
Pat dry with paper towels. Spread the almonds on a baking
sheet in a single layer. Bake at 325 degrees. for about 10
minutes.
Submitted
byJohn Putman
As seen on The "M" Word
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