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Gingerbread Bowl




Source of Recipe


BH&G Creative Ideas Holiday Cooking 1988


Recipe Introduction


I was going through really old magazines the other day and found this recipe. I actually made this to give to someone for Christmas that year. It worked great, was really easy and looked beautiful. It suggests using frosting for the 'glue' - I would recommend royal icing.



List of Ingredients




5 c. flour
2 t. ground ginger
1 t. baking soda
1 t. ground cinnamon
1/2 t. salt
1 c. margarine or butter
1 c. sugar
1 c. molasses


Recipe



In a bowl, stir together the dry ingredients and set aside.

In a large mixing bowl, beat butter for 30 seconds. Add the sugar and beat until fluffy. Add molasses and beat well. Beat in flour mixture, a little at a time until well mixed. Divide the dough into thirds. Use one third for the bowl and the remaining dough for the cutout cookies to fill the bowl with.

Preheat oven to 350 degrees. Cut a 9 inch circle out of parchment paper. Invert a 1 qt. round casserole on a baking sheet. Cover with foil and grease foil. On a piece of parchment paper (not the circle), roll one third of the cooky dough 1/4 inch thick. Place the paper circle over the rolled out dough. Cut out dough around pattern; remove and reserve dough scraps. Peel off pattern; invert dough circle with the parchment paper over casserole. Peel off parchment paper. Press to cover the casserole with the dough circle.

Bake for about 15 minutes or until the bowl is very light brown around the edges. Cool completely on a wire rack. Carefully remove cooky bowl from casserole.

Meanwhile use the scraps and a 1 inch cooky cutter to cut out decorations for the edge of the bowl. Use the 2/3 reserved dough to cut out shapes to fill the bowl with. Bake about 8 minutes or until very light brown around the edges. Cool on wire rack.

Spread a little frosting on each of the small cookies and attach to edge of bowl. Fill with larger cookies.