Recipe by out of here
This is a cute way to use gingerbread-makes your house smell yummy. Makes a unique gift.
Top Review by lauchu
I'm wondering where this person got the cookie bowl idea from? I've made cookie bowls for more than 12 years and no one was aware of these until I produced them that many years ago...no recipe that I could find and I've kept it to myself all this time. I found a recipe for a cookie plate and had several different shaped cookies on the plate....very plain. I played around with the dough and thought about making bowls, including the heart design around the edge and laced with velvet ribbon. Piped "flower" like icing all around the edges really dresses them up,let it dry for 48hrs. The bowls are stuffed with tissue paper and loaded with iced and decorated fancy gingerbread people, candy canes and good quality candy. I wrap them up in cellophane and enclose with curled ribbon and cards as gifts. You can make different size bowls if you have the old fashioned corningware bowls, 3 sizes in all. For mini bowls use custard cups, oven proof and then make mini gingerbread cookie cutters, decorate fancy and add mini candy canes, candies and wrap up in cellophane with curling ribbon and a card. These bowls are great at a Christmas Bazar or a fund raiser and should beable to sell the medium size for $25 and the prices go up with size.It's nice to see this recipe is being shared with everyone as it is beautiful when all "decked" up....I have a chocolate and vanilla dough recipe available for people that don't like gingerbread and can be used at Easter with bunny cookies or Valentine's Day with heart shaped cookies. I'll forward those recipes as well....all are yummy!!!!
- 1 cup unsalted butter, room temp
- 3⁄4 cup dark brown sugar, firmly packed
- 1⁄2 cup granulated sugar
- 1⁄3 cup light molasses
- 3⁄4 cup dark corn syrup
- 2 teaspoons vanilla extract
- 1 teaspoon orange extract
- 3 large eggs
- 8 1⁄2 cups all-purpose flour
- 1 tablespoon baking soda
- 1 teaspoon salt
- 1 teaspoon ground cinnamon
- 1 teaspoon ground cloves
- 1 teaspoon ground ginger
- 1⁄2 teaspoon allspice
- 1⁄2 teaspoon fresh ground black pepper
Directions See How It's Made
- In a large bowl, cream the butter and sugars until fluffy, about 1 minute. With the mixer running, add molasses, corn syrup, vanilla and orange extract.
- Add the eggs, one at a time, beating until mixture is well combined. In a large bowl, combine remaining ingredients with a whisk.
- Add flour mixture gradually to creamed mixture-the dough will be very stiff, so I used my hands to get all the flour incorporated.
- Divide the dough into thirds and wrap in plastic wrap. Chill overnight.
- Remove dough from the fridge and let stand at room temperature about 1 1/2 hours.
- Cover the outside of any ovenproof bowl, with tin foil, bringing foil over the edges to the inside. Make sure foil is on very smoothly. Spray the entire bowl with a non-stick cooking spray and set aside.
- On floured surface, roll a third of the dough into a circle 3/16-inch thick. Immediately lift dough and press on to outside of bowl, molding firmly to shape of bowl without stretching it. I use the palms of my hands to smooth any cracks.
- Trim dough around the edge of bowl with sharp knife, then using a cookie cutter, like a heart or a star, cut out stars around the lipped edge of the bowl about 1 1/2 inches apart.
- Refrigerate bowl for 1 1/2 hours; this firms up the dough.
- Place inverted bowl on an ungreased baking sheet and bake at 350°F for 20-30 minutes, or until firm to the touch.
- Allow the gingerbread to cool on bowl.
- When completely cool, carefully loosen foil and lift foil and gingerbread shell off the bowl. Peel off foil from shell.
- A tip I have learned is to use smaller bowls--much easier to remove. I broke a large one. Have fun, I did!