Christmas Gingerbread Bowl
recipelink.com Chat Room Recipe Swap - 2001-09-21
Source: Harbour City Star, Nanaimo, BC, 12-12-2000
Makes: 3 gingerbread bowls or 1 bowl plus cookies

Fill this bowl with spicy cookies for a dessert table centerpiece or for holiday gift giving.

1 cup unsalted butter; room temperature
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 tsp. vanilla extract
1 tsp. orange extract
3 large eggs
8 1/2 cups all purpose flour
1 Tbsp. baking soda
1 tsp. salt
1 tsp. ground cinnamon
1 tsp. ground cloves
1 tsp. ground ginger
1/2 tsp. ground all spice
1/2 tsp. freshly ground black pepper

In large bowl, cream butter and sugars until fluffy, about 1 minute. With mixer running, add molasses, corn syrup, vanilla and orange extracts. Add eggs, one at a time, beating until mixture is well combined. In large bowl, combine remaining ingredients with a whisk.

Add flour mixture gradually to creamed mixture (the dough will be very STIFF and you'll have to use your hands to get all the flour worked in). Divide dough into thirds and wrap in plastic wrap. Chill overnight.

Remove dough from fridge and let stand at room temperature until just soft enough to roll out, about 1 - 1 1/2 hours.

Cover outside of large ovenproof glass bowl (with a lipped edge) with aluminum foil, brining foil over edges to the inside. Make sure foil is on very smoothly. Spray entire bowl with 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. (If necessary rub dough gently with palms of hand to remove any cracks).

Trim dough around edge of bowl with sharp knife, then using a small star-shaped cutter, cut out stars around the lipped edge of bowl about 1 1/2-2 inches apart and about 1 1/2 inches up from bottom of inverted bowl. Refrigerate bowl for 1 1/2 hours; this firms up dough and prevents slippage during baking.

Place inverted bowl on ungreased baking sheet and bake at 350F for 20-30 minutes, or until lightly browned and firm to touch. Allow gingerbread to cool on bowl.

When completely cool, carefully loosen foil and lift foil and gingerbread shell off bowl. Peel foil off shell. Store shell, uncovered, in dry place away from humidity of kitchen.

Use remaining dough to make 2 more bowls, or cut with decorative Christmas cutters into cookies. Bake cookies on lightly greased baking sheet for 8-10 minutes or until lightly browned.