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Edible Cookie Bowl Recipe

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This recipe for Edible Cookie Bowl, by , is from The 2006 Intermatic 115th Anniversary Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Dept. 1082 -- Jane Ellen Keroson
Added: Monday, April 3, 2006

Category:
Category:

Ingredients:  
Ingredients:  
1 c. - all-purpose flour
c. - unsweetened cocoa powder
c. - slivered almonds, blanched & finely ground
tsp. - salt
4 T. - margarine, softened ( stick)
2/3 c. - sugar
1 - egg
tsp. - vanilla extract
assorted cookies

Directions:
Directions:
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. Roll dough out to 1/8 inch thickness. Using a 1 inch cookie cutter with scalloped edges, cut out shapes. Cover prepared loaf pan with cutouts, overlapping them slightly. 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. Arrange other cookies in the cookie bowl. Cover loosely with plastic wrap until ready to serve.

Personal Notes:
Personal Notes:
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, for about 10 minutes.

 

 

 

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