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Christmas Gingerbread Bowl & Cookies

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Recipe

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Yield

60 servings

Prep

30 min

Cook

45 min

Ready

2 hrs
Trans-fat Free, Low Sodium

Ingredients

Amount Measure Ingredient Features
2 cups butter
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¾ cup brown sugar
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½ cup sugar
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cup molasses
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¾ cup corn syrup, dark
2 teaspoons vanilla extract
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3 large eggs
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8 ½ cups all-purpose flour
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1 tablespoon baking soda
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1 teaspoon salt
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1 teaspoon cinnamon
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1 teaspoon cloves
ground
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1 teaspoon ginger
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1 teaspoon orange extract
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½ teaspoon allspice
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½ teaspoon black pepper
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Ingredients

Amount Measure Ingredient Features
473 ml butter
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177 ml brown sugar
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118 ml sugar
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79 ml molasses
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177 ml corn syrup, dark
1E+1 ml vanilla extract
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3 large eggs
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2 l all-purpose flour
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15 ml baking soda
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5 ml salt
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5 ml cinnamon
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5 ml cloves
ground
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5 ml ginger
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5 ml orange extract
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2.5 ml allspice
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2.5 ml black pepper
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Directions

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 and eggs, one at a time, beating until the mixture is well combined.

In another large bowl, combine the remaining ingredients with a whisk.

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 1½ 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 on 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 ¼ 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, then, using a small star-shaped cutter, cut out stars around the lipped edge of the bowl about 1½ to 2 inches apart and about 1½ inches up from the bottom of the inverted bowl.

Refrigerate the bowl for 1 hour, this firms up the dough.

Preheat the over to 350℉ (180℃).

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

Allow the gingerbread to cool on the bowl.

When 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 away from the humidity of the kitchen.

Use the remaining dough to make 3 more bowls, or cut 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.



* not incl. in nutrient facts Arrow up button

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Nutrition Facts

Serving Size 36g (1.3 oz)
Amount per Serving
Calories 14641% from fat
 % Daily Value *
Total Fat 7g 10%
Saturated Fat 4g 20%
Trans Fat 0g
Cholesterol 27mg 9%
Sodium 121mg 5%
Total Carbohydrate 7g 7%
Dietary Fiber 1g 2%
Sugars g
Protein 4g
Vitamin A 4% Vitamin C 0%
Calcium 1% Iron 6%
* based on a 2,000 calorie diet How is this calculated?
 

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