1/3 C. shortening

1/3 C. butter

2 1/2 C. flour

3/4 C. sugar

1 egg

1 T. milk

1 t. baking powder

dash of salt

1 t. vanilla

Add shortening and butter to a mixing bowl. Beat with an electric mixer until softened and well blended. Add half of the flour, sugar, egg, milk, baking powder and salt to the flour. Beat until thoroughly combined. Stir in remaining flour.

Divide dough in half. Cover and refrigerate for 3 hours.

Meanwhile, invert a 1 or 1 1/2 qt. ovenproof bowl on a cookie sheet. Cover the bowl with foil. Grease the foil and set aside.

For a pattern, cut out a 9 inch circle of parchment paper.

To make bowls:

Roll out one of the dough packages, between 2 sheets of wax paper to a 10-11 inch circle. Lay your 9 inch pattern on top. Cut with a knife or fluted pastry cutter around the pattern. If desired, cut out of the scrap dough decorative shapes and place them on another cookie sheet.

Remove one sheet of the wax paper and carefully invert dough over bowl. Remove other sheet and form dough around bowl.

Bake the cookie bowl in a 350° F. oven, about 15 minutes or until edges turn a light brown. Transfer the cookie bowl to a wire rack to cool. Then carefully remove the cookie bowl from bowl it was baked on.

Bake the decorative shapes, if you did them, for about 6 minutes or till the edges are a light brown. Cool. Attach with a little frosting.

Makes 2 9 inch bowls.