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1
In a large mixer bowl, cream the butter and sugars until fluffy, about 1 minute.
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2
With the mixer running, add the molasses, corn syrup, vanilla and eggs, one at a time, beating until the mixture is well combined.
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3
In another large bowl, combine the remaining ingredients with a whisk.
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4
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).
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5
Divide the dough into quarters and wrap each in plastic wrap.
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6
Chill overnight.
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7
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.
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8
Make sure the foil is on very smoothly.
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9
Spray the entire bowl with vegetable cooking spray and set aside.
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10
On a floured surface, roll one-fourth of the dough into a circle 1/4 inch thick.
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11
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.
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12
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 1 1/2 to 2 inches apart and about 1 1/2 inches up from the bottom of the inverted bowl.
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13
Refrigerate the bowl for 1 hour, this firms up the dough.
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14
Preheat the over to 350F (180C).
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15
Place the inverted bowl on an ungreased baking sheet and bake 20 to 30 minutes, or until lightly browned and firm to the touch.
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16
Allow the gingerbread to cool on the bowl.
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17
When cool, carefully loosen the foil and lift the foil and gingerbread shell off the bowl.
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18
Peel away the foil and discard; store the shell, uncovered, in a dry place away from the humidity of the kitchen.
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19
Use the remaining dough to make 3 more bowls, or cut with decorative Christmas cutters into cookies.
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20
Bake the cookies on a lightly greased baking sheet for 8 to 10 minutes, or until they are lightly browned.
