1 1/4 cups all-purpose flour
1/2 cup unsweetened cocoa powder
1/4 cup blanched, slivered almonds, finely ground
1/2 teaspoon salt
2 tablespoons (1/4 stick) margarine, softened
2/3 cup granulated sugar
1/2 teaspoon vanilla extract
Makes 1 cookie bowl
Making the cookie dough: Cover the outside of a loaf pan with foil. Spray with vegetable cooking spray.
In a medium bowl, mix together flour, cocoa powder, almonds and salt. In a large bowl, using an electric mixer set on medium speed, beat together margarine, sugar, egg and vanilla until light and fluffy. Beat in flour mixture.
Shaping the Cookie Bowl: Preheat oven to 350 degrees F. Roll dough out to 1/8-inch thickness. Using a 1 1/2-inch cookie cutter with scalloped edges, cut out shapes.
Cover prepared loaf pan with cutouts, overlapping them slightly.
Baking the cookie bowl: Bake cookie bowl until edges are firm, about 10 to 12 minutes. Transfer pan to a wire rack and cool completely.
To remove the cookie bowl, carefully lift it off the foil-lined loaf pan. Remove foil.
Arrange other cookies in the cookie bowl. Cover loosely with plastic wrap until ready to serve.