Cookie bowls

Yield: 12 Servings

Measure Ingredient
½ cup Egg whites
½ cup Powdered sugar
⅓ cup Sifted flour
3 tablespoons Butter; melted and cooled
¾ teaspoon Vanilla extract

From: morrissey@... (Janet Morrissey "Mostly Harmless") Date: Mon, 16 Aug 1993 00:21:06 GMT Beat egg whites until frothy; gradually add powdered sugar, beating well after each addition; beat until stiff peaks are formed. Fold in flour in halves. Blend in cooled butter and vanilla. Quickly grease a preheated cookie sheet and bake a trial cookie - if it is too brittle to shape, the batter needs a little more flour; if it is thick and difficult to shape, add a little more cooled butter. Drop mixture by heaping tablespoons 6 to 8 inches apart onto hot cookie sheet (2 to 4 on a sheet, depending on the size of the sheet); spread very thinly, being careful not to make holes.

Bake at 400 F for 2 to 3 minutes or until edges are lightly browned.

Immediately remove from cookie sheet and quickly shape inside a bowl. Let cool. Store in tightly covered container.

These are especially great for holding sundaes, but anything else can be put in them. One of my favorites is fresh fruit with a hunk of fresh whipped cream on top.



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