Christmas Gingerbread Bowl and Cookies
- 2 cups butter
- 3/4 cup brown sugar
- 1/2 cup sugar
- 13 cup molasses
- 3/4 cup corn syrup, dark
- 2 teaspoons vanilla extract
- 3 large eggs
- 8 1/2 cups flour, all-purpose
- 1 tablespoon baking soda
- 1 teaspoon salt
- 1 teaspoon cinnamon
- 1 teaspoon cloves ground
- 1 teaspoon ginger
- 1 teaspoon orange extract
- 1/2 teaspoon allspice
- 1/2 teaspoon black pepper
- In a large mixer bowl, cream the butter and sugars until fluffy, about 1 minute.
- With the mixer running, add the molasses, corn syrup, vanilla and eggs, one at a time, beating until the mixture is well combined.
- In another large bowl, combine the remaining ingredients with a whisk.
- Add the flour mixture gradually to the creamed mixture (the dough will be very stiff and you may have to use your hands to get all the flour worked in).
- Divide the dough into quarters and wrap each in plastic wrap.
- Chill overnight.
- Cover the outside of a 1 1/2 quart ovenproof glass bowl with a lipped edge with aluminum foil, bringing the foil over the edges to the inside.
- Make sure the foil is on very smoothly.
- Spray the entire bowl with vegetable cooking spray and set aside.
- On a floured surface, roll one-fourth of the dough into a circle 1/4 inch thick.
- Immediately lift the dough and press it onto the outside of the bowl, molding it firmly to the shape of the bowl without stretching it.
- Trim the dough around the edge of the bowl with a sharp knife, then, using a small star-shaped cutter, cut out stars around the lipped edge of the bowl about 1 1/2 to 2 inches apart and about 1 1/2 inches up from the bottom of the inverted bowl.
- Refrigerate the bowl for 1 hour, this firms up the dough.
- Preheat the over to 350F (180C).
- Place the inverted bowl on an ungreased baking sheet and bake 20 to 30 minutes, or until lightly browned and firm to the touch.
- Allow the gingerbread to cool on the bowl.
- When cool, carefully loosen the foil and lift the foil and gingerbread shell off the bowl.
- Peel away the foil and discard; store the shell, uncovered, in a dry place away from the humidity of the kitchen.
- Use the remaining dough to make 3 more bowls, or cut with decorative Christmas cutters into cookies.
- Bake the cookies on a lightly greased baking sheet for 8 to 10 minutes, or until they are lightly browned.
butter, brown sugar, sugar, molasses, corn syrup, vanilla, eggs, flour, baking soda, salt, cinnamon, cloves ground, ginger, orange extract, allspice, black pepper
Taken from recipeland.com/recipe/v/christmas-gingerbread-bowl-cook-46413 (may not work)