Use your muffin pan upside down

Muffin pan
(1 image)

Turn your muffin pan upside down, bake cookie-dough over the top and voila – you have cookie bowls for fruit or ice-cream.
Here is the recipe for the bowls:
Ingredients:
2 3/4 cups all-purpose flour
1 teaspoon salt
1 cup (2 sticks) unsalted butter softened
1 1/2 cups granulated sugar
1 egg
1 1/2 teaspoons vanilla extract
1/2 teaspoon No Color Almond Extract
Makes 12 bowls

Preheat oven to 350°F. Spray the outside of each bowl with vegetable pan spray.
In medium bowl, combine flour and salt. In large bowl, beat butter and sugar with electric mixer until light and fluffy. Beat in egg and extracts. Add flour mixture to butter mixture, 1 cup at a time, mixing after each addition.
Roll out dough on generously-floured surface to 1/8 in. thickness. Cut 4-1/2 in. circles from dough.. Drape one circle over each bowl cavity of pan, pressing to form smooth surface.
Bake 11-13 minutes or until cookie cups are firm and golden brown. Cool on pan on cooling rack 10 minutes. Loosen bottom edges of cookies from pan using small spatula. Carefully remove cups from pan and cool completely. Wash, dry and spray pan; repeat with remaining dough.