Gingerbread Cookie Bowls Recipe

Summary

Health IndexJust EnjoyCuisine
CourseMethod
Dish

Ingredients

 Molasses1 Cup (16 tbs)
 Shortening1⁄2 Cup (8 tbs)
 Margarine/Butter1⁄2 Cup (8 tbs), softened
 All purpose flour/Unbleached flour3 1⁄2 Cup (56 tbs) (Pillsbury Best)
 Baking soda2 Teaspoon
 Salt1⁄2 Teaspoon
 Cinnamon1 Teaspoon
 Ginger1⁄2 Teaspoon
 Nutmeg1⁄4 Teaspoon
 Cloves1⁄4 Teaspoon
 Powdered sugar2 Cup (32 tbs)
 Milk3 Tablespoon
 Vanilla1⁄2 Teaspoon
 Food color1 Drop

Nutrition Facts

Serving size: Complete recipe

Calories 5305 Calories from Fat 1736

% Daily Value*

Total Fat 196 g301.7%

Saturated Fat 43 g214.8%

Trans Fat 13.5 g

Cholesterol 4.5 mg

Sodium 3893.4 mg162.2%

Total Carbohydrates 844 g281.5%

Dietary Fiber 14.8 g59.4%

Sugars 433 g

Protein 47 g94.5%

Vitamin A 78.9% Vitamin C 1%

Calcium 86.6% Iron 204.4%

*Based on a 2000 Calorie diet

Directions

In large bowl, combine molasses, shortening and margarine; blend well.
Lightly spoon flour into measuring cup; level off.
Add flour and all remaining cookie ingredients; mix well.
Cover with plastic wrap; refrigerate at least 2 hours for easier handling.
Heat oven to 350°F.
Cover outside of 1 quart ovenproof bowl or 1 quart straight sided ovenproof souffle dish with foil; invert onto cookie sheet.
On well floured surface, roll out 1/3 of dough to 1/4 inch thickness.
Cut a circle of dough 2 inches larger than the diameter of bowl.
Gently place circle of dough over inverted bowl on cookie sheet.
Shape dough to fit bowl, pressing dough firmly onto bottom of bowl.
Trim edge of dough, if needed.
Bake at 350°F. for 10 to 15 minutes or until set.
Let cool completely on bowl.
Gently remove cooled cookie bowl from dish; peel off foil.
Repeat to make another bowl.
Meanwhile, roll out remaining dough and cut with floured 1 inch cookie cutters.
Place 1/2 inch apart on ungreased cookie sheets.
Bake at 350°F. for 5 to 8 minutes or until set.
Cool completely.
In small bowl, combine powdered sugar, 1 tablespoon of the milk and vanilla; mix well.
Add remaining milk until frosting is firm but spreadable.
Divide frosting into small bowls and add 1 to 2 drops food color for colored frosting.
Decoratively frost small cookies.
Let stand until frosting is set.
Place a small amount of frosting on back of frosted cookies; place around outside edges of cookie bowls, decorating entire edges with frosted cookies.
Let frosting dry.
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