Recipe: Edible Cookie Bowl

Edible Cookie Bowl
alt.cookies.yum/minnie/2001
Source: Nancy {:-)

1 1/4 cups flour
1/2 cup unsweetened cocoa powder
1/4 cup blanched, slivered almonds -- finely ground
1/2 teaspoon salt
4 tablespoons margarine -- softened
2/3 cup sugar
1 egg
1/2 teaspoon vanilla extract

Cover the outside of a loaf pan with foil. Spray with vegetable cooking spray.

In a medium bowl, mix together flour, cocoa powder, almonds and salt.

In a large bowl, using an electric mixer set on medium speed, beat together margarine, sugar, egg and vanilla until light and fluffy. Beat in flour mixture.

Preheat oven to 350 degrees.

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 the cookie bowl until edges are firm, about 10-12 minutes. Transfer pan to wire rack and 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.

NOTES:
Make a round cookie bowl by overlapping and molding the cookie dough disks over a round bowl. Use different shaped oven-proof bowls to make a varied selection of cookie bowls.