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Cookie Bowls

1/2 cup egg whites
1/2 cup powdered sugar
1/3 cup sifted flour
3 Tbsp. butter, melted and cooled
3/4 tap. vanilla extract

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
dollop of fresh whipped cream on top.

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