South Jersey Dining Guide
Edible Cookie Bowl
Linda Pote-Staley - Pine Hill
You Will Need for the cookies
1 1/4 cup 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) margarine, softened
2/3 cup sugar
1/2 teaspoon vanilla extract
assorted cookies for filling
1 1/2 inch cookie cutter with scalloped edges
cover the outside of the loaf pan with foil. spray
with vegetable cooking spray.
in a medium bowl, mis together flour, cocoa, 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 degrees. roll dough out to 1/8 inch thickness. using a 1 1/2 inch cookie cutter with scalloped edges, cut out shapes.
cover loaf pan with the cookie shape, overlapping them slightly.
bake cookie bowl until edges are firm, about 10 to 12 minutes. transfer pan to a wire rack and cool completey.
to remove 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
makes great gifts for the holidays, and u can also place other items in bowl's