COOKIE BOWL
An edible bowl to keep cookies or sweets in - really cute!
Provided by Holli
Categories Desserts Cookies Cut-Out Cookie Recipes
Time 15m
Yield 15
Number Of Ingredients 8
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Turn a 9x5 inch loaf pan or metal bowl upside down and cover the outside with foil. Place onto a cookie sheet.
- Stir together the flour, cocoa, salt and almonds; set aside. In a medium bowl, cream together the butter and sugar until smooth. Beat in the egg and vanilla. Gradually stir in the dry ingredients to form a fairly stiff dough. On a lightly floured surface, roll the dough out to 1/4 inch in thickness. Cut into circles using a glass or cookie cutter. Starting at the top (bottom) of the pan or bowl, arrange cookies so they are overlapping. Work toward the edges covering as much of the pan as you can. Be sure to press each cookie on so you will have a good solid bowl.
- Bake for 10 to 15 minutes in the preheated oven, until cookies are firm. Cool completely. Carefully turn the pan over and remove the pan from the foil, then carefully remove the foil from inside the cookie structure. Fill with cookie or candy.
Nutrition Facts : Calories 120.3 calories, Carbohydrate 18.8 g, Cholesterol 20.5 mg, Fat 4.7 g, Fiber 1.4 g, Protein 2.4 g, SaturatedFat 2.4 g, Sodium 104.8 mg, Sugar 9.1 g
CHRISTMAS COOKIE BOWL
Here's a project that'll bowl folks over. It's a tasteful container you can create for your holiday home decor-from gingerbread. How did such an unusually sweet concept come about? It all started when Jennifer shared the spicy cookies she makes each Christmas, plus details on how she collects all sorts of boxes and bowls to hold them during parties and gatherings. Taken with both ideas, our home economists decided to combine them by making this cookie bowl. You'll find it's a treat in more ways than one. Use it as a gift container...a table topper...or, since it is edible, as part of a festive dessert.
Provided by Taste of Home
Categories Desserts
Time 50m
Yield 1 bowl and 1 dozen cookies.
Number Of Ingredients 17
Steps:
- In a large bowl, cream butter and sugar. Add molasses and water; mix well. Combine flour, allspice, ginger, nutmeg and baking soda. Add to creamed mixture; mix well. Cover and chill for at least 3 hours., Spray the outside of 1-1/2-qt. ovenproof glass bowl with cooking spray. Invert bowl and place on ungreased baking sheet. On a floured surface, roll out chilled dough into a 1/4-in.-thick circle. Gently transfer dough circle to the outside of the bowl; press dough firmly around bowl. Trim edge of dough 1 in. above bowl rim with a pastry cutter or knife. Cover and refrigerate remaining dough to use for cookies., If desired, use the 1-in. tree cookie cutter to cut out shapes around dough bowl. (Be sure to invert the cookie cutter so that when bowl is turned right side up, the shapes with be right side up also.) Chill for 20 minutes., Bake at 350° for 20-25 minutes or until edges are lightly browned. Cool gingerbread on bowl. Gently twist bottom of gingerbread bowl until it releases; invert and carefully remove bowl., Place bowl on 9-in. plate or platter. Add candy around bottom of bowl., On a floured surface, roll out reserved dough to 1/4-in. thickness. Cut with 2-1/2-in. cookies cutters. Place cutouts on a greased baking sheet. Bake at 350° for 10-12 minutes or until edges are lightly browned. Remove to a wire rack to cool completely., In a large bowl, beat the butter, confectioners' sugar, vanilla and enough milk to achieve spreading consistency. Tint as desired. Decorate cookies as desired and serve in bowl.
Nutrition Facts :
NAME THIS DISH! COOKIE BOWL
Provided by Food Network Kitchen
Categories dessert
Time 3h
Yield 4 to 8 servings
Number Of Ingredients 15
Steps:
- Make the cookie bowl: Preheat the oven to 350˚. Line a 3-quart metal bowl (with an 8-inch diameter at the top) with foil, leaving a 1-inch overhang. Coat the foil with cooking spray; set aside.
- Whisk the flour, baking soda and salt in a medium bowl. Beat the butter and brown sugar in a large bowl with a mixer on high speed until light and fluffy, about 2 minutes. Beat in the egg and vanilla. Reduce the mixer speed to low and beat in the flour mixture until just combined. Stir in 3/4 cup mini chocolate chips. Working with a small handful at a time, press the dough into the bottom and up the sides of the foil-lined bowl to cover, stopping 1 inch from the rim of the bowl. Freeze until set, about 15 minutes.
- Line the dough in the bowl with parchment paper and fill with enough dried beans to reach the top edge of the dough. Bake until the bottom and sides of the cookie bowl are set and the parchment can be removed without sticking, about 1 hour. Remove the parchment paper and beans. Reduce the oven temperature to 325˚ and continue baking until the bottom of the cookie is dry but still soft, 15 to 25 minutes. Transfer to a rack and let cool completely in the bowl, about 30 minutes. Lift the cookie out of the bowl using the foil overhang, then remove the foil.
- Combine the remaining 1 cup mini chocolate chips and the coconut oil in a heatproof bowl set over a saucepan of simmering water; cook, stirring, until melted. Remove from the heat and whisk until smooth. Let cool 10 minutes. Brush the inside of the cookie bowl with some of the melted chocolate. Freeze until set, 10 to 20 minutes. Reserve the remaining melted chocolate for topping.
- Make the milkshake: Blend the ice cream, liqueur and bourbon in a blender. Pour into the cookie bowl; top with whipped cream and the remaining melted chocolate.
KITCHEN-SINK CHRISTMAS COOKIES
We love a chocolate chip cookie any time of year, including during the holidays. But since Christmas is a special time, we wanted to create a chocolate chipper fit for the season, and that's how this sweet-and-salty, chewy-and-gooey cookie came about! It's chock-full of holiday M&M's® candies, mini marshmallows, pretzels, cocktail peanuts, holiday sprinkles-everything but the kitchen sink! And if you find this cookie is too good to stop making after Christmas is over, there's no saying you can't switch out the holiday colors in these cookies!
Provided by By Betty Crocker Kitchens
Categories Dessert
Time 1h10m
Yield 24
Number Of Ingredients 7
Steps:
- Heat oven to 375°F. Line large cookie sheets with cooking parchment paper. In large bowl, stir cookie mix, butter and egg until soft dough forms. Stir in remaining ingredients.
- Drop dough by rounded 2 tablespoonfuls on cookie sheets 2 inches apart. Flatten.
- Bake 9 to 11 minutes or until light brown. Cool 2 minutes; remove from cookie sheets to cooling rack. Cool completely, about 20 minutes. Store covered in airtight container.
Nutrition Facts : Calories 170, Carbohydrate 22 g, Cholesterol 20 mg, Fat 1 1/2, Fiber 0 g, Protein 1 g, SaturatedFat 4 1/2 g, ServingSize 1 Cookie, Sodium 140 mg, Sugar 15 g, TransFat 0 g
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