Instructions:

Edible Cookie Bowls (T&T)

My sister is always sending me recipes to try. I have made this for bridal showers, weddings and on many different occasions. You can stuff these cookie bowl with anything you like, the possibilities are endless. I have also made miniature versions of this and filled them with a truffle filling.

1 1/4 cups all-purpose flour
1/2 cup unsweetened cocoa powder
1/4 cup blanched, slivered almonds, finely ground
1/2 teaspoon salt
4 tablespoons (1/2 stick) butter or margarine, softened
2/3 cup granulated sugar
1 egg
1/2 teaspoon vanilla extract

Glass custard cups
1 1/2-inch cookie cutter with scalloped edges

Preheat oven to 350 degrees F.

Cover the outside of bowls 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.

Roll dough out to 1/8-inch thickness. Using cookie cutter with scalloped edges, cut out shapes.

Cover bowls with cutouts molding it around the bottom of the bowl.

Bake cookie bowl until edges are firm, about 10 to 12 minutes. Transfer to a wire rack and cool completely.

To remove the cookie bowl, carefully lift it off the foil-lined bowls. Remove foil. Place in a 9 x 13-inch baking pan or cookie sheet and cover with plastic wrap.