Return to Main Recipes Page/Return to Home Page
2-1/2 cups flour
Cover the outside of a loaf pan or ovenproof bowl with foil. (Try to find one that has a lip so the cookies don't fall down while baking.) Spray with vegetable cooking spray.
In a medium bowl mix together flour, cocoa powder, almonds and salt. In a large bowl, using an electric mixer set on medium speed, beat together margarine, sugar, eggs and vanilla until light and fluffy. Beat in flour mixture.
Preheat oven to 350°F. Roll dough out to 1/8" thickness (maybe a smidge more). Using a 1-1/2" cookie cutter with scalloped edges, cut out shapes. Cover prepared loaf pan with cutouts, overlapping them slightly. Press the finished overlapped cookies in gently.
Place cookie bowl on foil-lined cookie sheet and bake until edges are firm, ABOUT 12-15 minutes.
If baking these cookies separately just to eat as cookies, roll them out 1/4" thick and bake ABOUT 7-8 minutes. They will feel soft with just starting to firm edges when done. IMPORTANT: Individual ovens vary widely so bake a few first, let cool and taste. They firm up when cool.
Transfer pan to a wire rack and cool completely. To remove the cookie bowl, carefully lift it off the foil-lined pan. Remove foil. Arrange other cookies in the cookie bowl. Cover loosely with plastic wrap until ready to serve.
Poster's Notes:
Here's a tip though. Cut out the cookies for the bowl 1/8" (maybe a smidge more. If you are just baking the recipe for eating (not the bowl) cut them out thicker (about 1/4") and don't overbake. Last night they took 7 minutes. They should feel soft when you take them out with the edges just starting to firm up. (When you bake the bowl, bake it a longer.) That way they are like a chewy brownie cookie (or so I'm told.)
The moral of the story is don't substitute butter for margarine in a rolled out cookie recipe!
Posted by Judy Bart Kancigor
Nutritional Info Per Serving: N/A
1 cup unsweetened cocoa powder
1/2 cup slivered almonds, finely ground
1 tsp. salt
1/2 cup margarine (1 stick), at room temperature
1-1/3 cups sugar
2 eggs
1 tsp. vanilla extract
I was teaching a cooking class at Sur La Table!! Oy!! I demonstrated my edible chocolate cookie bowl using the recipe as written with margarine. Then when we premade the tastings, I decided I wanted them to taste even better, so I used a high-quality cocoa powder and butter instead of margarine. We were prepping a million things at once and when I turned to the dough a couple of hours later it was hard as a rock. The sous chefs rolled and rolled, then got tired of that and warmed it up in the microwave. Big mistake! I never tasted them because I can't have sweets and when they served them I saw people biting down real hard and not being able to chew them!!! Was I embarrassed. (In addition they were probably overbaked.)