Christmas Cookie Bowl Recipes

COOKIE BOWL

Cookie Bowl image

An edible bowl to keep cookies or sweets in - really cute!

Provided by Holli

Categories Desserts Cookies Cut-Out Cookie Recipes

Time 15m

Yield 15

Number Of Ingredients 8

Ingredients

1 ¼ cups all-purpose flour
½ cup unsweetened cocoa powder
½ teaspoon salt
¼ cup sliced almonds
¼ cup butter, softened
⅔ cup white sugar
1 egg, beaten
½ teaspoon vanilla extract

Steps:

Preheat oven to 350 degrees F (175 degrees C). Turn a 9x5 inch loaf pan or metal bowl upside down and cover the outside with foil. Place onto a cookie sheet.
Stir together the flour, cocoa, salt and almonds; set aside. In a medium bowl, cream together the butter and sugar until smooth. Beat in the egg and vanilla. Gradually stir in the dry ingredients to form a fairly stiff dough. On a lightly floured surface, roll the dough out to 1/4 inch in thickness. Cut into circles using a glass or cookie cutter. Starting at the top (bottom) of the pan or bowl, arrange cookies so they are overlapping. Work toward the edges covering as much of the pan as you can. Be sure to press each cookie on so you will have a good solid bowl.
Bake for 10 to 15 minutes in the preheated oven, until cookies are firm. Cool completely. Carefully turn the pan over and remove the pan from the foil, then carefully remove the foil from inside the cookie structure. Fill with cookie or candy.

Nutrition Facts : Calories 120.3 calories, Carbohydrate 18.8 g, Cholesterol 20.5 mg, Fat 4.7 g, Fiber 1.4 g, Protein 2.4 g, SaturatedFat 2.4 g, Sodium 104.8 mg, Sugar 9.1 g

CHRISTMAS COOKIE BOWL

Christmas Cookie Bowl image

Here's a project that'll bowl folks over. It's a tasteful container you can create for your holiday home decor-from gingerbread. How did such an unusually sweet concept come about? It all started when Jennifer shared the spicy cookies she makes each Christmas, plus details on how she collects all sorts of boxes and bowls to hold them during parties and gatherings. Taken with both ideas, our home economists decided to combine them by making this cookie bowl. You'll find it's a treat in more ways than one. Use it as a gift container...a table topper...or, since it is edible, as part of a festive dessert.

Provided by Taste of Home

Categories Desserts

Time 50m

Yield 1 bowl and 1 dozen cookies.

Number Of Ingredients 17

Ingredients

1/2 cup butter, softened
1/2 cup sugar
1/2 cup molasses
1/4 cup water
2-1/2 cups all-purpose flour
1 teaspoon ground allspice
1 teaspoon ground ginger
1 teaspoon ground nutmeg
1/2 teaspoon baking soda
ICING:
6 tablespoons butter, softened
2-2/3 cups confectioners' sugar
1 teaspoon vanilla extract
1 to 2 tablespoons milk
Food coloring
Cookie cutters—one 1-inch tree (optional) and 2-1/2-inch gingerbread boy and girl or shapes of your choice
Assorted candies (we used gumdrops and snow caps).

Steps:

In a large bowl, cream butter and sugar. Add molasses and water; mix well. Combine flour, allspice, ginger, nutmeg and baking soda. Add to creamed mixture; mix well. Cover and chill for at least 3 hours., Spray the outside of 1-1/2-qt. ovenproof glass bowl with cooking spray. Invert bowl and place on ungreased baking sheet. On a floured surface, roll out chilled dough into a 1/4-in.-thick circle. Gently transfer dough circle to the outside of the bowl; press dough firmly around bowl. Trim edge of dough 1 in. above bowl rim with a pastry cutter or knife. Cover and refrigerate remaining dough to use for cookies., If desired, use the 1-in. tree cookie cutter to cut out shapes around dough bowl. (Be sure to invert the cookie cutter so that when bowl is turned right side up, the shapes with be right side up also.) Chill for 20 minutes., Bake at 350° for 20-25 minutes or until edges are lightly browned. Cool gingerbread on bowl. Gently twist bottom of gingerbread bowl until it releases; invert and carefully remove bowl., Place bowl on 9-in. plate or platter. Add candy around bottom of bowl., On a floured surface, roll out reserved dough to 1/4-in. thickness. Cut with 2-1/2-in. cookies cutters. Place cutouts on a greased baking sheet. Bake at 350° for 10-12 minutes or until edges are lightly browned. Remove to a wire rack to cool completely., In a large bowl, beat the butter, confectioners' sugar, vanilla and enough milk to achieve spreading consistency. Tint as desired. Decorate cookies as desired and serve in bowl.

Nutrition Facts :

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