Christmas Cookie Bowl

Christmas Cookie Bowl requires approximately 50 minutes from start to finish. This recipe serves 8 and costs 76 cents per serving. This side dish has 421 calories, 3g of protein, and 9g of fat per serving. This recipe is liked by 97 foodies and cooks. It is perfect for Christmas. A mixture of vanillan extract, water, molasses, and a handful of other ingredients are all it takes to make this recipe so flavorful. It is brought to you by Taste of Home. Overall, this recipe earns a rather bad spoonacular score of 33%. If you like this recipe, take a look at these similar recipes: Christmas in a Bowl, Christmas in a Cookie, and Christmas Cookie Packages.

Servings: 8

Preparation duration: 30 minutes

Cooking duration: 20 minutes

 

Ingredients:

Equipment:

Cooking instruction summary:

Directions 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. Originally published as Christmas Cookie Bowl in Country WomanNovember/December 1996, p11 Print Add to Recipe Box Email a Friend

 

Step by step:

1. In a large bowl, cream butter and sugar.

2. Add molasses and water; mix well.

3. Combine flour, allspice, ginger, nutmeg and baking soda.

4. Add to creamed mixture; mix well. Cover and chill for at least 3 hours.

5. 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.

6. 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.

7. 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.

8. Place bowl on 9-in. plate or platter.

9. Add candy around bottom of bowl.

10. On a floured surface, roll out reserved dough to 1/4-in. thickness.

11. Cut with 2-1/2-in. cookies cutters.

12. Place cutouts on a greased baking sheet.

13. Bake at 350° for 10-12 minutes or until edges are lightly browned.

14. Remove to a wire rack to cool completely.

15. 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.

Nutrition Information:

covered percent of daily need