"The first zucchini I ever saw I killed it with a hoe."--John Gould, Monstrous Depravity, 1963

Edible Cookie Bowl Recipe

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This recipe for Edible Cookie Bowl, by , is from The John H. Groberg Family Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Jane Garner
Added: Saturday, April 29, 2006

Category:
Category:

Ingredients:  
Ingredients:  
1 1/4 c. flour
1/2 c. cocoa powder
1/2 tsp. salt
4 T. margarine, softened
2/3 c. sugar
1 egg
1/2 tsp. vanilla
1/4 c. blanched, slivered almonds, finely ground

Directions:
Directions:
Cover the outside of a loaf pan with foil. Spray foil with vegetable cooking spray.

In a medium bowl, mix together flour, cocoa powder, almonds and salt, set aside. In a large bowl beat together margarine, sugar, egg and vanilla until light and fluffy. Beat in flour mixture.

Roll dough out to 1/8" thickness. Using a 1 1/2" round cookie cutter, cut out shapes. Cover tin foil with cookie cutouts, overlapping them slightly, so there are no spaces.

Bake: 350 for 10-12 minutes, or until edges are firm. Cool completely. Carefully lift off cooled cookie from loaf pan and remove the foil. Turn over and fill with other other cookies or treats.

Personal Notes:
Personal Notes:
This makes a fun gift bowl. You can fill with candy bars, or non food items. (Nothing too heavy or sides of bowl will crack.) Try using different shapes of pans.

NOTE: 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 fingers. 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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