Ingredients:

1-¼ cups flour
½ cup unsweetened cocoa powder
¼ cup blanched, slivered almonds, finely ground
½ teaspoon salt
4 tablespoons margarine, softened
2/3 cup sugar
1 egg
½ teaspoon vanilla

Directions:

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.

Preheat oven to 350 degrees. Roll dough out to 1/8 inch thickness. Using a 1-½ inch cookie cutter with scalloped edges, cut out shapes. Cover prepared loaf pan with cutouts, overlapping them slightly. Bake cookie bowl until edges are firm, about 10-12 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 or goodies in the cookie bowl. Cover loosely with plastic wrap until ready to serve.