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
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.
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
Makes 1 cookie bowl.
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