Edible Cookie Bowl

Course : Cookies
Serves: 2 dozen
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1 1/4 cups all purpose flour
1/2 cup unsweetend cocoa powder
1/4 cup blanched -- slivered almonds, finely ground
1/2 teaspoon salt
4 tablespoons margarine -- (1/2 stick) softened
2/3 cup sugar
1 large egg
1/2 teaspoon vanilla extract
1 package assorted cookies
1 pieces Loaf pan
1 pieces cookie cutter with scalloped edges 1 1/2 inch size

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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