Edible Lace Ice Cream Bowls

Ingredients:

1 1/4 cups sugar
3/4 cup all-purpose flour
1/2 cup (1 stick) unsalted butter, melted
1/3 cup water
1 tablespoon vanilla extract

Directions:

HEAT the oven to 350 F. Line a baking sheet with a silicone baking mat. Have ready a small offset spatula and several small overturned glasses.

USE an electric mixer with the whisk attachment to mix the sugar and flour in a large bowl. Drizzle in the butter and mix to fully incorporate. Slowly add the water and the vanilla while continuing to mix.

SCOOP a tablespoon of batter onto the prepared baking sheet and spread into a 4- to 5-inch circle. Leaving plenty of space between them, repeat with 2 more spoons of batter.

BAKE for 10 minutes, or until golden all over. Let the baking sheet sit on the counter for 1 minute, then carefully peel each round off the baking mat by sliding the offset spatula underneath. If the cookie sticks to the spatula wait another 30 seconds. Drape each round over an overturned glass, gently pressing the sides down to form a bowl shape. Let cool until firm.

REPEAT in batches with the remaining batter. Once cooled, the bowls can be stored in an airtight container for up to a week. Yield: 15 bowls