Gingerbread Cookie Bowls
|Molasses||1 Cup (16 tbs)|
|Shortening||1⁄2 Cup (8 tbs)|
|Margarine/Butter||1⁄2 Cup (8 tbs), softened|
|All purpose flour/Unbleached flour||3 1⁄2 Cup (56 tbs) (Pillsbury Best)|
|Baking soda||2 Teaspoon|
|Powdered sugar||2 Cup (32 tbs)|
|Food color||1 Drop|
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.
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.