*  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
   Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
    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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