3/4 c Firmly packed brown sugar
1/2 c Sugar
1 c Butter; softened
3/4 c Dark corn syrup
1/3 c Molasses
3 Eggs
8 1/2 c Flour
1 tb Baking soda
1 ts Salt
1 ts Ginger; cloves, cinnamon
; and allspice
Cream sugars and butter. Beat in corn syrup, molasses and eggs. In another
bowl, combine remaining ingredients and mix well. Stir flour mixture into
creamed mixture. Divide dough into fourths and wrap each in plastic wrap.
Chill at least 2 hours. Smoothly cover the outside of a 1 quart ovenproof
bowl with aluminum foil. On a lightly floured surface, use a floured
rolling pin to roll out 1/4 of dough into a 1/4 inch thick circle.
Transfer dough to outside of foil lined bowl. Trim dough around edge of
bowl. Decorate bowl using small cookie cutter (as shown on TV). Place
inverted bowl on an ungreased baking sheet and bake for 25 to 30 minutes at
350 degrees or until lightly browned and firm. Allow to cool on bowl.
Carefully loosen foil and remove gingerbread bowl from glass bowl. Remove
foil. Roll out remaining dough 1/8 inch thick and cut with cookie cutters.
Place on lightly greased baking sheet and bake for 8 to 10 minutes at 350
degrees. Yield: 3 dozen cookies.
Yields
1 servings
