Preheat oven to 350°F. Spray the
outside of each bowl cavity of Ice Cream Cookie Bowl Pan with vegetable pan spray.
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.
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.
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.
Rated 5 out of
Crafting Sweets from
It worked great!!!! I served Passion Fruit Flam and decorated the top. It was a desert for our Christmas Dinner. Got a lot of compliments!
Date published: 2015-01-26
Rated 3 out of
It worked great (sort of) I did the original recipe. Substituted the almond extract with more vanilla extract, and added 1/2 cup more butter and another egg.
Date published: 2014-12-29
Rated 1 out of
Buyer beware on this product. We made the chocolatevchip cookies bowls according to the manufactures directions. We ended up with bowls that had big holes. The dough was very difficult to work with. I did call Wilton and asked what I was doing wrong. The suggestions was made to roll the dough thicker. We did do that and the result was fat cookie bowls with more holes that tasted terrible. I don't know if the recipe was calibrated for sea level (we live above sea level) and the Wilton employee could not answer this question. Please save your money and ingredients. Maybe Wilton could come up with a better recipe that was more user friendly? Big miss!