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Edible Cookie Bowl recipe

Bake individual cookie bowls and serveice cream sundaes in them…or assorted fruits…or pudding…ormousse.

Recipe: Edible Cookie Bowl

1 1/4 cups all-purpose flour
1/2 cup unsweetened baking cocoa
1/4 cup blanched, slivered almonds, finely ground
1/2 teaspoon salt
1/4 cup margarine (do not use butter)
2/3 cup granulated sugar
1 large egg
1/2 teaspoon vanilla extract

  • Cover the outside of a 9-inch oven-proofbowl or a loaf pan with foil. Spray with vegetable cooking spray.Place bowl on a foil-lined baking sheet. Set aside.
  • In a medium bowl, whisk together the flour,cocoa powder, almonds, and salt; set aside.
  • In a large bowl, using an electric mixer,beat the margarine, sugar, egg and vanilla on medium speed untillight and fluffy. Slowly beat in flour mixture until just mixed.Chill dough for 1 hour.
  • Preheat oven to 350°F (175°C).
  • Roll dough out to 1/8-inch thickness ona lightly floured surface. Using a round 1 1/2-inch cookie cutterwith scalloped edges, cut the dough and cover the prepared bowlwith the cutouts, overlapping them slightly. Once assembled,press gently on the overlapped cookies.
  • Bake the cookie bowl until edges are firm,about 12 to 15 minutes.
  • Transfer bowl to a wire rack and coolcompletely.
  • To remove the cookie bowl, carefully liftit off the foil-lined bowl or loaf pan. Remove foil.
  • Fill as desired.

    Makes 1 cookie bowl.

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