Graham Cracker Ice Cream Cone Bowls - cooking recipe

Ingredients

3/4 cup brown sugar
1 large egg
2 tablespoons butter, melted and cooled
1 teaspoon vanilla or 1 teaspoon almond extract
1/4 cup milk
1/2 cup graham cracker crumbs, finely crushed
1/8 cup all-purpose flour, sifted

Preparation

Preheat oven to 300\u00b0F.
In a medium bowl, beat the sugar into the egg until it is pale yellow. Beat in the butter, vanilla, and milk. Gently stir in the graham cracker crumbs and sifted flour.
Let mixture rest for 10-15 minutes.
Grease a large cookie non-stick cookie sheet and spread 1 tablespoon of the batter into a 6\" circle using a flexible spatula. The batter will spread about 1/2\" while baking, so keep the circles 1\" apart.
Bake for 12-15 minutes or until lightly browned. Remove from the cookie sheet using a large metal spatula. Remove 1 cookie at a time. Immediately place on a small overturned bowl or a small glass gently coaxing the cookie into a bowl shape. You will need 6 or 8 of these, one for each cookie. Repeat with remaining cookies. The cookies will harden as they cool, so work as quickly as possible. Let the cookie sheet cool and repeat the process with the remaining batter. Remove the cookie from the overturned bowl when cooled.