Prep 20 mins
Cook 15 mins
Fill these bowls with your favorite cookies.
- 1⁄3 cup shortening
- 1⁄3 cup butter
- 2 1⁄2 cups flour
- 3⁄4 cup sugar
- 1 egg
- 1 teaspoon milk
- 1 teaspoon baking powder
- 1 dash salt
- 1 teaspoon vanilla
- Add shortening and butter to a mixing bowl.
- Beat with an electric mixer until softened and well blended.
- Add half of the flour, sugar, egg, milk, baking powder and salt to the flour.
- Beat until thoroughly combined.
- Stir in remaining flour.
- Divide dough in half.
- Cover and refrigerate for 3 hours.
- Meanwhile, invert a 1 or 1 1/2 quart ovenproof bowl on a cookie sheet. Cover the bowl with foil. Grease the foil and set aside.
- For a pattern, cut out a 9 inch circle of parchment paper.
- To make bowls-------------.
- Roll out one of the dough packages between 2 sheets of wax paper to a 10-11 inch circle.
- Lay your 9 inch pattern on top. Cut with a knife or fluted pastry cutter around the pattern.
- If desired, cut out of the scrap dough decorative shapes and place them on another cookie sheet.
- Remove one sheet of the wax paper and carefully invert dough over bowl.
- Remove other sheet and form dough around bowl.
- Bake the cookie bowl in a 350° F oven, about 15 minutes or until edges turn a light brown.
- Transfer the cookie bowl to a wire rack to cool.
- Then carefully remove the cookie bowl from bowl it was baked on.
- Bake the decorative shapes, if you did them, for about 6 minutes or till the edges are a light brown.
- Cool and attach with a little frosting.
This recipe must be wrong. I made the dough and it was so dry that it wouldn't stay together. I added more milk until it did. Also, in the directions it doesn't mention the vanilla. I haven't baked it yet, it's still chilling.
Mirj, so sorry that this didn't work for me... everything went well until I draped the dough over the oven dish that I was using as the form. When I cooked it, it was as if the parts of the dough around the sides was too heavy and cracks appeared as it cooked where the sides met the top, and later once cooked it just broke along these crack lines. As well, the outside of the dough was really baked and pretty, but the inside (which was to be seen when you inverted the cookie bowl) had the rough look of cookie bottoms and was not so visually appealing. The cooked dough mixture itself was tasty, our visitor was snacking on the bits very willingly indeed, and my kids are begging pieces too... what a shame that I just couldn't get it to stay intact. Please see my rating system: sadly two stars for something that was really fun trying but that I at least, couldn't get to work... I followed the recipe but maybe I rolled my dough too thin??? PLEASE someone DO try this becuase if you can get it not to break then you will have a really novelty bowl that tastes good ! Maybe thicker pastry is the answer? Thanks!