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1
Cream butter and sugars.
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2
Beat in molasses, corn syrup, and eggs until smooth.
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3
In a separate bowl combine remaining ingredients and blend.
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4
Stir the flour mixture into the creamed mixture.
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5
Dough will be stiff.
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6
Divide dough into fourths and wrap each in plastic wrap.
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7
Chill at least 2 hours.
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8
Preheat oven to 350F (180C).
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9
Smoothly cover the outside of an oven proof glass bowl with aluminum foil.
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10
On a lightly floured surface roll out one of the fourths with a floured rolling pin into a 1/4 inch thick circle.
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11
Transfer dough to the outside of the bowl, pressing firmly onto bowl.
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12
Make a nice fluted bowl edge.
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13
Use a small 1 inch cookie cutter any shape desired, (hearts, holly) and cut out shapes around bowl edge.
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14
(Remember the bowl is going to be turned over when pressing in design.
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15
)Place inverted bowl on a baking sheet and bake at 350F (180C) for 25 to 30 minutes or til firm to the touch.
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16
Allow to cool on glass bowl.
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17
Carefully loosen foil and remove foil and gingerbread bowl from glass bowl.
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18
Roll out remaining dough 18 inch thick and cut out shapes.
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19
Place on a lightly greased baking sheet and bake 8 to 10 minutes or until lightly browned, cool on rack.
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20
I weave a red ribbon through the shapes I cut in the bowl, and tie into a bow.
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21
Fill with cookies and cover in colored cellophane.
