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1
In a large bowl, cream butter and sugar. Add molasses and water; mix well. Combine flour, allspice, ginger, nutmeg and baking soda. Add to creamed mixture; mix well. Cover and chill for at least 3 hours.
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2
Spray the outside of 1-1/2-qt. ovenproof glass bowl with cooking spray. Invert bowl and place on ungreased
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3
. On a floured surface, roll out chilled dough into a 1/4-in.-thick circle. Gently transfer dough circle to the outside of the bowl; press dough firmly around bowl. Trim edge of dough 1 in. above bowl rim with a pastry cutter or knife. Cover and refrigerate remaining dough to use for cookies.
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4
If desired, use the 1-in. tree cookie cutter to cut out shapes around dough bowl. (Be sure to invert the cookie cutter so that when bowl is turned right side up, the shapes with be right side up also.) Chill for 20 minutes.
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5
Bake at 350u00b0 for 20-25 minutes or until edges are lightly browned. Cool gingerbread on bowl. Gently twist bottom of gingerbread bowl until it releases; invert and carefully remove bowl.
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6
Place bowl on 9-in. plate or platter. Add candy around bottom of bowl.
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7
On a floured surface, roll out reserved dough to 1/4-in. thickness. Cut with 2-1/2-in. cookies cutters. Place cutouts on a greased
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8
. Bake at 350u00b0 for 10-12 minutes or until edges are lightly browned. Remove to a wire rack to cool completely.
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9
In a large bowl, beat the butter, confectioners' sugar, vanilla and enough milk to achieve spreading consistency. Tint as desired. Decorate cookies as desired and serve in bowl.
