Ginger Bread Cookies In A Ginger Bread Bowl

* Exported from MasterCook *

Ginger Bread Cookies In A Ginger Bread Bowl

Recipe By : Lisa Lepsy
Serving Size : 1 Preparation Time :0:45
Categories : Try It You'll Like It Gift Idea
Holiday

Amount Measure Ingredient -- Preparation Method
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1 cup butter
3/4 cup brown sugar, packed
1/2 cup sugar
1/3 cup light molasses
3/4 cup dark corn syrup
3 eggs
8 1/2 cups all-purpose flour
1 Tablespoon baking soda
1 teaspoon salt
1 teaspoon ea. ginger,cloves,cinnamon,allspice -- ground

Cream butter and sugars. Beat in molasses. corn syrup, and eggs until smooth.
In a separate bowl combine remaining ingredients and blend. Stir the flour
mixture into the creamed mixture. Dough will be stiff. Divide dough into
fourths and wrap each in plastic wrap. Chill at least 2 hours.
Preheat oven to 350. Smoothly cover the outside of an oven proof glass bowl
with aluminum foil.On a lightly floured surface roll out one of the fourths
with a floured rolling pin into a 1/4" thick circle.Transfer dough to the
outside of the bowl, pressing firmly onto bowl.Make a nice fluted bowl edge.
Use a small 1" cookie cutter any shape desired, (hearts, holly) and cut out
shapes around bowl edge. (Remember the bowl is going to be turned over when
pressing in design.)Place inverted bowl on a baking sheet and bake at 350 for
25-30 minutes or til firm to the touch. Allow to cool on glass bowl.
CAREFULLY loosen foil and remove foil and gingerbread bowl from glass bowl.
Roll out remaining dough 1/8" thick and cut out shapes. Place on a lightly
greased baking sheet and bake 8-10 minutes or till lightly browned, cool on
rack. Makes 1 bowl and 3 dozen cookies.
I weave a red ribbon through the shapes I cut in the bowl, and tie into a
bow. Fill with cookies and cover in colored cellophane.

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