Preparation / Directions:
1. Making the cookie dough: 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.
2. Shaping the cookie bowl: Preheat oven to 350F. 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.
3. Baking the cookie bowl: Bake cookie bowl until edges are firm, about 10
to 12 minutes. Transfer pan to a wire rack and cool completely. To remove
the cookie bowl, carefully lift it off the foil-lined loaf pan. Remove
foil.
4. 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
cookie dough disks over a round bowl. Use different shaped oven proof bowls
to make a varied selection of cookie bowls.
Kitchen Tips: To blanch whole almonds, place them in a bowl and cover with
boiling water. Drain water, then slip off the skins by squeezing the
almonds between your index finger and thumb. Pat dry with paper towels.
Spread the almonds on a baking sheet in a single layer. bake at 325 F. for
about 10 minutes.
A Candy Dish: For a delicious touch, fill a small cookie bowl with little
chocolate candies.
All Wrapped Up: Offer a cookie bowl as a gift. Wrap in colorful cellophane
paper and tie with ribbon.
Good Idea: Bake a few smaller cookie bowls and serve with ice cream for a
fun dessert treat.
Kid Stuff: Instead of a cookie bowl, make individual cookies to fill the
cookie jar. Prepare the dough as recipe directs. Shape into 1 inch balls.
Place balls, 2 inches apart, on cookie sheets. Flatten slightly. Bake until
edges are firm, about 10 minutes.
Freezer Option: Wrap the cooled cookie bowl in an airtight enclosure of
plastic wrap; store in the freezer for up to 1 month. Thaw bowl, wrapped,
at room temperature for about 30 minutes.
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