Instructions:

Gingerbread Cookies in a Gingerbread Bowl

1 cup (2 sticks) unsalted butter, softened
3/4 cup packed dark brown sugar
1/2 cup granulated sugar
1/3 cup molasses
3/4 cup dark corn syrup
2 teaspoons vanilla extract
3 large eggs
8 1/2 cups all-purpose flour
1 tablespoon baking soda
1 teaspoon salt
1 teaspoon cinnamon
1 teaspoon ground cloves
1 teaspoon ground ginger
1 teaspoon orange extract
1/2 teaspoon allspice
1/2 teaspoon freshly ground black pepper

In a large mixer bowl, cream the butter and sugars until fluffy, about 1 minute. With the mixer running, add the molasses, corn syrup, vanilla extract and eggs, one at a time, beating until the mixture is well combined.

In another large bowl, whisk together remaining ingredients. Add the flour mixture gradually to the creamed mixture (the dough will be very stiff and you may have to use your hands to get all the flour worked in). Divide the dough into quarters and wrap each in plastic wrap. Chill overnight.

Cover the outside of a 1 1/2-quart ovenproof glass bowl with a lipped edge with aluminum foil, bringing the foil over the edges to the inside. Make sure the foil is covering the bowl very smoothly. Spray the entire bowl with vegetable cooking spray and set aside.

On a floured surface, roll one-fourth of the dough into a circle 1/4 inch thick. Immediately lift the dough and press it onto the outside of the bowl, molding it firmly to the shape of the bowl without stretching it. Trim the dough around the edge of the bowl with a sharp knife. Using a small cookie cutter, cut shapes around the lipped edge of the bowl about 1 1/2 to 2 inches apart and about 1 1/2 inches up from the bottom of the inverted bowl. A star-shape cookie cutter is good for this. Refrigerate the bowl for 1 hour, this firms up the dough.

Preheat the oven to 350 degrees F.

Place the inverted bowl on an ungreased baking sheet and bake for 20 to 30 minutes, or until lightly browned and firm to the touch. Cool the gingerbread on the bowl.

When gingerbread is cool, carefully loosen the foil and lift the foil and gingerbread shell off the bowl. Peel away the foil and discard; store the shell, uncovered, in a dry place.

Roll remaining dough to 1/8-inch thick, and cut the with decorative Christmas cutters into cookies. Bake the cookies on a lightly greased baking sheet for 8 to 10 minutes, or until they are lightly browned.

Makes 1 bowl and 6 dozen small cookies.