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Monday, September 26, 2016

Cookie Bowls for Ice Cream


Beautiful, golden-brown, crisp and delicious cookie bowls will bring your holiday or family entertaining to a new level.   The crunchy Cookie Bowls hold a generous scoop of your favourite ice cream.  Serve with fresh fruit, ice cream sauces and whipped cream for a delectable finish to any meal. 

Apparently, Canadian Thanksgiving is exactly two weeks from today.  We Canadians celebrate Thanksgiving on the second Monday in October.  That means I'd better "shake a leg" and get some things started in the kitchen.  You never know how many will be feasting at the table at Thanksgiving.  

I was leafing through one of the cookbooks I'd pilfered from my mother's collection and ran across this recipe for Cookie Bowls.  It's very similar to fortune cookie dough but takes a whole egg instead of just the egg white.  The recipe is supposed to make 10 bowls but they would be the size of an egg cup.  Instead I made 6 bowls from each batch, and each will hold a nice sized scoop of ice cream with your choice of toppings.  They eventually turned out beautiful and crisp but it was certainly a learning experience for me, ha, ha. I made three batches.  The first batch wasn't fit, ha.  They burned and crumbled and some weren't crisp.  The second batch is passible and will be used.  The third batch were just right.  I have 12 very useable bowls ready for one of our Thanksgiving desserts.  If you decide to make these bowls you will be pleased with the outcome, but I warn you to start early so you will have time to perfect the art of making cookie bowls.  If some of your bowls don't turn out or break, don't throw them out.  Crush them up and use the pieces and crumbs for a topping on your ice cream.  

These Cookie Bowls would also make the perfect holders for pudding and mousse.  Or even better, ice cream, pudding and mousse.  


Cookie Bowls
1 egg
¼ cup sugar
¼ cup flour
1 tablespoon butter, melted
½ teaspoon vanilla
Pinch salt

Preheat oven to 325 degrees.  Grease a cookie sheet or preferably line the cookie sheet with a silicone baking mat.  The cookies come off very cleanly from the silicone mat.  Chose 2 drinking glasses or cups to use as moulds (molds).

In a small mixing bowl whisk egg and sugar together.  Add the flour, butter, vanilla and salt.  Whisk all together so there are no lumps. 

Spread batter into 6, thin, 5-inch cookies on prepared cookie sheet.  Use 1½ tablespoons for each cookie.  Use a small off-set spatula to help spread the batter.  Bake no more than two cookies at a time. 

Bake the cookies in preheated oven for 5 minutes, rotate pan and bake an additional 4 or 5 minutes until golden brown on the edges.  Immediately remove cookies from oven.  Using a larger off-set spatula or turner remove cookies from pan and quickly mold cookies over a cup or glass to form bowls.  If the second cookie becomes too hard before it is shaped, place the pan back into the oven for a few minutes. 

The cookie bowls take only a minute or so to cool down enough to remove from the over turned cup or glass.  Place them on a cooling rack or kitchen towel to continue cooling completely.

Fill the bowls with ice cream, sundae syrup and whipped cream, etc. 

Makes 6 cookie bowls.  



In a small mixing bowl whisk egg and sugar together.  Add the flour, melted butter, vanilla and salt.  Whisk all together so there are no lumps.  
 
Use 1½ tablespoons batter for each cookie.  Spread out into a 5-inch circle.  The cookie will be very thin.  I tried making the first batch on a greased cookie sheet.  They did not turn out good at all.  So then I tried making them on parchment.  They turned out much better but the parchment paper wrinkled and left wrinkle marks on the finished cookie.  Then I remembered I had a silicone baking mat.  That worked perfectly.  The cookies baked smoothly with no wrinkle marks.  Bake no more than 2 cookies at a time.

Bake the cookies 5 minutes in 325 degree oven.  Turn the cookie sheet and bake an additional 4-5 minutes until golden brown on the edges. Once the cookies are baked remove them from the oven immediately but do not cool.  Lift the cookies off the hot pan one at a time.

Place each hot cookie over an upturned cup or glass.  Gently mould the cookie over the glass until you have a bowl shape.  Repeat with second cookie on the other glass.  I found that the second cookie was much harder to mould so I let it stay on the cookie sheet and let it sit in the oven with the door opened while I was moulding the first cookie.  The cookies are very hot so you may have to use a clean tea towel to protect your hand.

The cookies will not completely cover the glass but will flare out from the mould.

Let the two cookies cool for a few minutes before removing them from the upturned glasses.

The cookie bowls will retain their shape once they are cooled.  These two cookie bowls were baked on the silicone mat.  You can see how smooth they are.


You can see the wrinkles in the two cookie bowls at the top and right side of the picture.  These were baked on parchment paper.  


Beautiful, golden-brown, crisp and delicious cookie bowl waiting for a scoop of your favourite ice cream. 


I filled my cookie bowl with vanilla ice cream and topped it with chocolate and butterscotch sauces, chopped strawberries and a dollop of whipped cream.  


Eat the ice cream, eat the bowl.
Crunchy and light Cookie Bowls for your next family gathering.
 

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