Directions (continued)
- Spray the outside of 1-1/2-qt. ovenproof glass bowl with cooking
- spray. Invert bowl and place on ungreased baking sheet. 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.
- 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.
- Bake at 350° 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.
- Place bowl on 9-in. plate or platter. Add candy around bottom of
- bowl.
- 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
- baking sheet. Bake at 350° for 10-12 minutes or until edges are
- lightly browned. Remove to a wire rack to cool completely.
- 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. Yield: 1 bowl and 1
- dozen cookies.
Crafter thoughts: —If you cut out shapes in the sides of your bowl with a cookie cutter, like we did, you'll want to line the bowl with a bright napkin. The cloth will add color to the outside by showing through the cutouts and keep the goodies on the inside. —With the dough that's left after you've made the bowl, you can cut out cookies just as we did. Or try shaping little containers by forming the dough over custard cups. Once they've baked and cooled, you can fill the cups with nuts or candies.