Wednesday, October 26, 2011

Cookie Bowls

Sugar Cookie Bowls

Make these and put a scoop of ice cream inside the cookie cup, squirt chocolate syrup over it and top with a cherry or your favorite fruit or tidbits of candy, and there you have a great treat. 



  • 2 3/4 cups all-purpose flour
  • 1 teaspoon salt
  • 1 cup (2 sticks) unsalted butter, softened
  • 1 1/2 cups granulated sugar
  • 1 egg
  • 1 1/2 teaspoons vanilla extractEasy-Add vanilla extract
  • 1/2 teaspoon No Color Almond Extract
  • Instructions:

    Step 1

    Preheat oven to 350°F. Spray the outside of each bowl cavity of Ice Cream Cookie Bowl Pan with vegetable pan spray.

    Step 2

    In medium bowl, combine flour and salt. In large bowl, beat butter and sugar with electric mixer until light and fluffy. Beat in egg and extracts. Add flour mixture to butter mixture, 1 cup at a time, mixing after each addition.

    Step 3

    Roll out dough on generously-floured surface to 1/8 in. thickness. Cut 4-1/2 in. circles from dough.. Drape one circle over each bowl cavity of pan, pressing to form smooth surface.

    Step 4

    Bake 11-13 minutes or until cookie cups are firm and golden brown. Cool on pan on cooling rack 10 minutes. Loosen bottom edges of cookies from pan using small spatula. Carefully remove cups from pan and cool completely. Wash, dry and spray pan; repeat with remaining dough
OR, you can just buy the cookie dough and spread over the muffin cups...from step 3 down

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