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1
Add shortening and butter to a mixing bowl.
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2
Beat with an electric mixer until softened and well blended.
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3
Add half of the flour, sugar, egg, milk, baking powder and salt to the flour.
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4
Beat until thoroughly combined.
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5
Stir in remaining flour.
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6
Divide dough in half.
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7
Cover and refrigerate for 3 hours.
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8
Meanwhile, invert a 1 or 1 1/2 quart ovenproof bowl on a cookie sheet.
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9
Cover the bowl with foil.
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10
Grease the foil and set aside.
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11
For a pattern, cut out a 9 inch circle of parchment paper.
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12
To make bowls-------------.
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13
Roll out one of the dough packages between 2 sheets of wax paper to a 10-11 inch circle.
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14
Lay your 9 inch pattern on top.
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15
Cut with a knife or fluted pastry cutter around the pattern.
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16
If desired, cut out of the scrap dough decorative shapes and place them on another cookie sheet.
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17
Remove one sheet of the wax paper and carefully invert dough over bowl.
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18
Remove other sheet and form dough around bowl.
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19
Bake the cookie bowl in a 350 F oven, about 15 minutes or until edges turn a light brown.
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20
Transfer the cookie bowl to a wire rack to cool.
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21
Then carefully remove the cookie bowl from bowl it was baked on.
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22
Bake the decorative shapes, if you did them, for about 6 minutes or till the edges are a light brown.
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23
Cool and attach with a little frosting.
