Sunday, May 13, 2012


~ Family Fun - August 2003

1/4 c. shortening
1/4 c. butter, softened
2/3 c. sugar
1 egg
1/2 t. vanilla
1/2 t. salt
1/4 t. baking powder
1 1/2 c. flour
1/4 c. miniature chocolate chips
Beat together the shortening, butter, and sugar in a large bowl. Add the egg and vanilla extract, beating until combined.  In a separate bowl, sift together the salt, baking powder, and flour, then gradually stir the mixture into the batter. Stir in the chocolate chips.  Divide the dough in half, shape each half into a flat disk, and wrap it in plastic. Chill the dough in the refrigerator for at least 2 hours.
Preheat the oven to 375 degrees. Turn two 12-cup muffin tins upside down and cover 10 of the cup bottoms with squares of aluminum foil, using every other cup so there's some space between the foil squares. Spray the foil with non-stick spray and set the muffins tins aside.
Unwrap one disk of dough, place it between 2 sheets of waxed paper, and roll it out to a 1/8-inch thickness. Cut out 4-inch circles of dough and place each one over the bottom of a muffin cup, molding the dough to the shape of the cup and smoothing out any cracks. Repeat with the other disk, rolling and reusing any scraps.
Bake the cookie bowls for 10 to 12 minutes or until light brown. Let them cool for 10 minutes on the muffin tins, then remove the foil and cookies together from the tins. Peel off the foil and let the bowls cool completely on a rack. Just before serving, fill each one with a scoop of ice cream. Makes 10.
Notes: We make these a little thicker than called for and get eight bowls out of the recipe.

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