This is a great idea and oh so cute.
Make cookie bowls for serving desserts, ice cream or fruits.
Turn the muffin pan upside down and put cookie dough over the top of each cup then bake.
You could use any regular muffin type pan for this, or mini muffin pans would work too for making small cookie cups or bite sized desserts. Although this cute pan was used for the example above, and it would be great for mini cakes too.
I found this one at the online store at Wilton.com.
Sugar Cookie Bowls
Ingredients:
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 extract
1/2 teaspoon No Color Almond Extract
Makes:
12 bowls.
Instructions:
1. Preheat oven to 350°F. Spray the outside of each bowl cavity of Ice Cream Cookie Bowl Pan with vegetable pan spray.
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.
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.
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.
Dessert is even better when you can eat the bowl!...
~ Tammy ~
