Bake a few smaller cookie bowls & serve with ice cream for a fun dessert. (Or a candy dish)

For the cookies:

11/4 cup all-purpose flour
1/2 cup unsweetened cocoa powder
1/4 cup blanched, slivered almonds, finely ground
1/2 tsp. salt
4 tbls. (1/2 stick) margarine, softened
2/3 cup sugar
1 egg
1/2-tsp. vanilla extract assorted cookies

Special Aids

Loaf pan
1 1/2-inch cookie cutter with scalloped edges

Makes 1 cookie bowl

Cover the outside of a loaf pan with foil. Spray with vegetable cooking spray.
In a medium bowl, mix together flour, cocoa powder, almonds, & salt. In a large bowl, using an electric mixer set on medium speed, beat together margarine, sugar, egg & vanilla until light & fluffy. Beat in flour mixture.
Preheat oven to 350. Roll dough out to 1/8-inch thickness. Using a 1-1/2-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 10-12 min. Transfer pan to a wire rack & 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.
Attention to Detail:

Make a round cookie bowl by overlapping and molding the cookie dough disks over a round bowl. Use different shaped ovenproof bowls to make a varied selection of cookie bowls.

Kitchen Tips:

To blanch whole almonds, place them in a bowl & cover with boiling water. Drain water, and then slip off the skins by squeezing the almonds between your index finger & thumb. Pat dry with paper towels. Spread the almonds on a baking sheet in a single layer. Bake at 325 degrees. for about 10 minutes.

Submitted byJohn Putman

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