Christmas Cookie Bowl Recipe
Here's a project that'll bowl folks over. It's a tasteful container you can create for your holiday home decor—from gingerbread. How did such an unusually sweet concept come about? It all started when Jennifer shared the spicy cookies she makes each Christmas, plus details on how she collects all sorts of boxes and bowls to hold them during parties and gatherings. Taken with both ideas, our home economists decided to combine them by making this cookie bowl. You'll find it's a treat in more ways than one. Use it as a gift container...a table topper...or, since it is edible, as part of a festive dessert.
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- 1/2 cup butter, softened
- 1/2 cup sugar
- 1/2 cup molasses
- 1/4 cup water
- 2-1/2 cups all-purpose flour
- 1 teaspoon ground allspice
- 1 teaspoon ground ginger
- 1 teaspoon ground nutmeg
- 1/2 teaspoon baking soda
- 6 tablespoons butter, softened
- 2-2/3 cups confectioners' sugar
- 1 teaspoon vanilla extract
- 1 to 2 tablespoons milk
- Food coloring
- Cookie cutters—one 1-inch tree (optional) and 2-1/2-inch gingerbread boy and girl or shapes of your choice
- Assorted candies (we used gumdrops and snow caps).
- In a large bowl, cream butter and sugar. Add molasses and water; mix well. Combine flour, allspice, ginger, nutmeg and baking soda. Add to creamed mixture; mix well. Cover and chill for at least 3 hours.
- 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.
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