For the Cookies:
1 1/4 Cup all-purpose flour
1/2 Cup sweetened cocoa powder
1/4 Cup blanched, slivered almonds, finely ground
1/2 tsp. salp
4 Tbsp. butter (1/2 stick) butter, softened
2/3 Cup sugar
1 egg
1/2 tsp. vanilla extract
assorted cookies
Special Aids:
loaf pan
1 1/2 inch cookie cutter with scalloped edges
Making the Cookie Dough:
1. Cover the outside of the load pan with foil. Spray with vegetable cooking spray.
2. In a medium bowl, combine flour, cocoa powder, almonds and salt. In a large bowl, using an electric mixer set on medium, beat butter, sugar, egg and vanilla until light and fluffy. Add flour mixture; beat until dough forms, about 2 minutes
Shaping the cookie bowl:
1. Preheat oven to 350 degrees. Roll dough out to 1/8" thickness. Using a 1 1/2" cookie cutter with scalloped edges, cut out shapes.
2. Turn the pan upside down and cover with aluminum foil. Cover pan with cutouts, overlapping and pressing them slightly.
Baking the cookie bowl:
1. Bake cookie bowl until edges are firm, about 15 minutes. Transfer pan to wire rack to cool completely.
2. to remove the cookie bowl, carefully lift it off the foil-lined pan. Remove foil.
3. Arrange other cookies in the cookie bowl. Cover loosely with plastic wrap until ready to serve.