| CATEGORY |
CUISINE |
TAG |
YIELD |
| Eggs |
|
Barbara2 |
1 |
Servings |
INGREDIENTS
| 3/4 |
c |
Firmly packed brown sugar |
| 1/2 |
c |
Sugar |
| 1 |
c |
Butter, softened |
| 3/4 |
c |
Dark corn syrup |
| 1/3 |
c |
Molasses |
| 3 |
|
Eggs |
| 8 1/2 |
c |
Flour |
| 1 |
T |
Baking soda |
| 1 |
t |
Salt |
| 1 |
t |
Ginger, cloves cinnamon |
|
|
and allspice |
INSTRUCTIONS
Cream sugars and butter. Beat in corn syrup, molasses and eggs. In
another bowl, combine remaining ingredients and mix well. Stir flour
mixture into creamed mixture. Divide dough into fourths and wrap each
in plastic wrap. Chill at least 2 hours. Smoothly cover the outside of
a 1 quart ovenproof bowl with aluminum foil. On a lightly floured
surface, use a floured rolling pin to roll out 1/4 of dough into a 1/4
inch thick circle. Transfer dough to outside of foil lined bowl. Trim
dough around edge of bowl. Decorate bowl using small cookie cutter (as
shown on TV). Place inverted bowl on an ungreased baking sheet and
bake for 25 to 30 minutes at 350 degrees or until lightly browned and
firm. Allow to cool on bowl. Carefully loosen foil and remove
gingerbread bowl from glass bowl. Remove foil. Roll out remaining
dough 1/8 inch thick and cut with cookie cutters. Place on lightly
greased baking sheet and bake for 8 to 10 minutes at 350 degrees.
Yield: 3 dozen cookies. Converted by MC_Buster. Converted by
MM_Buster v2.0l.
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