Saturday, September 26, 2009


1 1/4 cups all-purpose flour
1/2 cup unsweetened cocoa powder
1/4 cup blanched, slivered almonds, finely ground
1/2 tsp salt
1/2 stick butter, softened
2/3 cup sugar
1 egg
1/2 tsp vanilla extract
1 loaf pan, outside covered with foil
1 1/2-inch cookie cutter with round or scalloped edges

In a medium bowl, mix together the flour, cocoa powder, almonds, and salt.

In a large mixer bowl, with an electric mixer at medium speed, beat together the butter, sugar, egg, and vanilla until light and fluffy. Beat in the flour mixture.

Preheat the oven to 350 degrees. Turn the foil covered pan upside down and spray the foil covered pan with nonstick cooking spray.

Roll the dough out to 1/8-inch thickness. Using the cookie cutter, cut out the shapes. Cover the pan with the cookies starting at the top of the pan, overlapping one row slightly over the next. Once the sides, ends and bottom of the pan are covered, put into the oven and bake at 350 for about 10 to 12 minutes. Do not over bake. Transfer the pan to a wire rack and allow to cool completely. When completely cool, gently lift the cook basket off the foil covered pan. Remove the foil if it sticks to the cookies. Arrange other cookies in this cookie basket for gift giving, party presentations, etc. Cover the basket and cookies with plastic wrap for gift giving or until ready to serve.

Note: You can make a round cookie bowl by using the same technique over a round oven-proof bowl.

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