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Vanilla-Raspberry Sundaes with Spoon-Shaped Cookies

The dough yields plenty of extra cookie "spoons," which can be served with tea or any dessert. If you'd prefer to bake a single batch, use one disk of dough and freeze the rest (up to one month).

Source: Martha Stewart Living, July 2009
Yield

Ingredients

For the Cookies

For the Sundaes

Directions

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Reviews

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51
  • kareninflorida
    5 AUG, 2012
    I LOVE the idea of cookie spoons! I'm wondering, though, if anyone has tried this yet, and how the cookie spoons held up. I suspect they would soften after a couple of dips into the sundae & just fall apart. Either that, or the cookie would likely break at the thinner section of spoon as soon as you attempted to scoop up the ice cream. I imagine a biscotti-type of prep (double-baked, to create a really hard cookie) would create a more durable cookie spoon. If I try it, I'll post my results.
    Reply
  • Chikara
    7 JUN, 2012
    Sorry, the review tried to cut off the url, so paste these two pieces together for the spoon template: http://images.marthastewart.com/images/content/web/pdfs/ 2009Q3/msl_0709_spoon_template.pdf
    Reply
  • Chikara
    7 JUN, 2012
    Here's the actual link to the spoon template: http://images.marthastewart.com/images/content/web/pdfs/2009Q3/msl_0709_spoon_template.pdf
    Reply
  • MS10217773
    19 AUG, 2011
    Too bad the spoon template link doesn't work!! Please remedy.
    Reply
  • kitkat0708
    13 JUL, 2009
    to bad i'm allergic to eggs, i would love to make these for my family.
    Reply

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