Submitted by; Theda Fritz
I decided to submit this recipe in pictoral form so you can get a visual of how to make the cookie bowl and just how neat it really looks. Hope you will try it and that you really like it.
- 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) margarine, softened
- 2/3 cup sugar
- 1 egg
- 1/2 teaspoon vanilla extract
- assorted cookies to fill the bowl
- loaf pan
- 1 1/2 inch cookie cutter with scalloped edges
To blanch whole almonds, place them in a bowl and cover them with boiling water. Drain water, then slip off the skins by squeezing the almonds between your index finger and thumb. Pat dry with paper towels. Spread the almonds on a baking sheet in a single layer. Bake at 325 degrees F. for about 10 minutes.
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Instead of a cookie bowl, make individual cookies to fill the cookie jar. Prepare the dough as recipe directs. Shape into 1 inch balls. Place balls 2 inches apart, on cookie sheets. Flatten slightly. Bake until edges are firm, about 10 minutes.
Wrap the cooled cookie bowl in an airtight enclosure of plastic wrap; store in the freezer for up to 1 month. Thaw bowl, wrapped, at room temerature for about 30 minutes.
