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Cookie Bowl




Source of Recipe


Ruben Hernendez






Recipe Introduction


When preparing the dough make sure the butter is completly softened so the dough will reach proper consistancy. To keep the dough from becoming dry, use as little flour as possible when re-rolling scraps.





List of Ingredients



• 1 1/4 cup all purpose flour
  
• 1/2 cup unsweetened cocoa powder
  
• 1/4 cup blanched, slivered almonds, finely ground.
  
• 1/2 tsp. salt
  
• 2/3 cup sugar
  
• 1 egg
  
• 1/2 tsp. vanilla extract
  
• assorted cookies
  
• 1/2 stick butter softened
  
• loaf pan
  
• 1 1/2 inch coookie cutter with scalloped edge
  






Instructions



1. Cover the outside of a loaf pan with foil. Spray with vegetable cooking spray.
   
2. In a medium bowl, combine flour, cocoa powder, almonds & salt.
   
3. In a large bowl using an electric beater set on medium, beat butter, sugar, egg and vanilla until light and fluffy.
   
4. Add flour mixture; beat until dough forms, about 2 min.
   
5. Preheat the oven to 350 degrees F.
   
6. Roll out dlough to 1/2 inch thickness. Using a 1 1/2 inch cookie cutter with scalloped edges, cut out shapes.
   
7. Cover the loaf pan with cutouts, overlapping & pressing them slightly.
   
8. Bake the cookie bowl until edges are firm about 15 min. Cool on a wire rack and cool completly.
   
9. Carefully lift cookie bowl off the loaf pan. Remove foil.
   
10. Arrange other cookies in the cookie bowl, cover loosely with plastic wrap until ready to serve.