Sugar Cookie Bowls

I was really pleased with how these turned out. I've seen photos of cookie bowls that have failed miserably, but the dough is a bit stiffer than your good-old sugar cookie. I made these for a work birthday treat and got rave reviews. These are definitely a crowd pleaser and should probably be eaten with a crowd so that you don't eat too many.

Tips:

Get em while they're warm - The bowls are MUCH easier to remove from the pan while the pan is still warm. Wait until the pan is cooled off a bit and then twist the cookie cups off. If you wait too long, place the pan of cups back into the oven just until the pan becomes warm again and try again.

Not recommended - This isn't a recipe that you can use store-bought dough on and work successfully. Store-bought dough are created for flat pan drop cookies and not for this purpose.
Brush it - If you're worried about the bowls getting soggy when filled with ingredients, I suggest brushing the inside with some melted chocolate, or any kind of Magic Shell ice cream topping.

Oven Temperature: 350 degrees

Prep Time: 10-15 minutes

  Cook Time: 10-12 minutes

Servings: 24 cookie bowls

2 3/4 cups flour

1 tsp salt

1 cup unsalted butter, softened

1 1/2 cups sugar

1 egg

1 1/2 tsp vanilla

1/2 tsp almond extract

Directions

1) Preheat the oven to 350 degrees. Spray the bottom of a 12-cup muffin tin with non-stick cooking spray so that each cup is lightly coated. 

2) In a medium bowl, whisk together flour and salt  and set aside.

3) In a large bowl, using an electric mixer, cream together the sugar and butter until it is  light and fluffy. 

4) Beat in the egg and extracts, just until combined. 

5) Slowly add in the flour and salt mixture until all the flour is incorporated.

6) Roll out the dough to about 1/8 inch thickness. 

7) Cut out circles roughly 3 1/2 inches in diameter (I use the top of a drinking glass). 

8) Mold each circle to the bottom of the muffin cups so that there is about 1/2 inch of space before the dough touches the pan (the dough will melt down).

9) Re-roll out any excess dough to create more bowls and repeat steps 6-8.

10) Bake for 10-12 minutes, or until lightly golden brown. 

11) Allow cookies to cool for several minutes before gently twisting each cup to loosen it from the pan (if all else fails, you can run a knife around each cup to loosen it).

12) Remove the bowls from the pan and allow them to cool completely. 

13) Fill with your choice of filling and enjoy!