Recipe

Cookie Bags Recipe

Add Step-by-Step Photos	Deliathecrone / All my dishes 1 year, 6 months ago These containers (from Martha Stewart) were made to look like humble brown-paper bags, but that's where the resemblance ends. Sweet and crunchy, they can hold fruit or candy and can be served as an individual dessert as part of a buffet, or offered a... More Prep:5m Cook:25m Servings:9	Deliathecro
	crunchy

Molding the bags

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Ingredients

1 cup (2 sticks) plus 5 tablespoons unsalted butter, room temperature

2 1/4 cups confectioners' sugar

1/4 cup light corn syrup

1 1/4 cups bread flour

Directions

Makes nine 2 1/4-by-2 3/4-by-4-inch boxes

Heat oven to 350 degrees.

In the bowl of an electric mixer fitted with paddle attachment, cream butter and sugar on medium speed until fluffy.

With mixer running, add corn syrup. Turn speed to low; add flour. Blend until incorporated.

Line an 11-by-17-inch baking pan with a Silpat mat (a French nonstick baking mat).

Pour 1 cup batter onto the Silpat; use an offset spatula to spread the batter evenly over mat.

Bake until golden brown and lacy, about 12 minutes, rotating once for even baking.

Transfer to a heat-proof surface to cool, 1 to 2 minutes.

Using a scalloped pastry wheel, cut the cookie into pieces about 1 1/2 inches longer than height of bag; place mold on cookie.

Using an offset spatula, wrap cookie around mold, and press seams together.

To make the bottom of bag, fold overhanging edges as you would wrap the bottom of a present.

Let cookie harden on mold 1 1/2 minutes.

Remove mold, and repeat with remaining cookie.

If cookie becomes too hard to bend, return to oven 1 minute.

Repeat the baking-and-folding process with remaining batter.

Store in an airtight container up to one week.

This recipe also makes......

Brandy Snaps: They are great and easy to use as dessert cases. Cut circles while still warm and mold over upside down glass. Drizzle melted Chocolate in the bottom to add a hidden yum factor!

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