Ginger Bread Cookies In A Ginger Bread Bowl

Directions

1. Cream butter and sugars. Beat in molasses. corn syrup, and Large eggs till smooth. In a separate bowl combine remaining ingredients and blend. Stir the flour mix into the creamed mix. Dough will be stiff. Divide dough into fourths and wrap each in plastic wrap. Refrigerateat least 2 hrs.
2. 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 min or possibly til hard to the touch. Allow to cold 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 min or possibly until lightly browned, cold on rack.
3. 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.