1 c Butter
3/4 c Brown sugar; packed
1/2 c Sugar
1/3 c Light molasses
3/4 c Dark corn syrup
3 Eggs
8 1/2 c All-purpose flour
1 tb Baking soda
1 ts Salt
1 ts Each: 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.
Yields
1 Servings
