Christmas gingerbread bowl and cookies pt. 2

See part one for ingredients
 
  Recipe by: Christmas in the Heartland
    1.  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 anotherlarge bowl, combine the remaining ingredients with a
  whisk.
  
     2.  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.
  Chillovernight.
  
     3.  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 on very smoothly. Spray the entire bowl with
  vegetable cooking spray and set aside.
     4.  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, 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. Refrigerate the bowl for 1 hour, this firms up
  the dough.
     5.  Preheat the over to 350 degrees.  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.
     6.  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.
    Formatted by Lynn Thomas. Source: Christmas in the Heartland by Marcia
  Adams.
    MAKES 4 GINGERBREAD BOWLS OR 1 BOWL AND 6 DOZEN SMALL COOKIES
 
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