Fill your cookie bowl with gingerbread men or any variety of cookies you like, eat the cookies, then the eat the bowl!
I used candy canes, but you can use any type of holiday cookie cutter you prefer and accent with any ribbon or napkins.The possibilities for design are endless!
It makes a wonderful hostess gift for the gingerbread lover or the perfect centre piece for your own table.
Step 1: Stuff you need:
oven proof bowl (a stainless steel bowl will do)
non- stick vegetable spray
your favorite gingerbread recipe (I have included mine)
your favorite royal icing recipe (also included mine)
mini cookie cutter (I used candy cane for this one)
icing tip (I used #21) and coupler
candy striped ribbon
tissue paper (kind used for stuffing gift bags)
6-8" cake circle
These recipes are optional - you can use any gingerbread or royal icing recipe you prefer.
Old Fashioned Gingerbread:
Note: This is a very strong gingerbread, so if you like it mild, don't use this one. I use it because it is good for structures.
5 cups flour
1 teaspoon baking soda
1/2 teaspoon salt
1 teaspoon each cloves and nutmeg
2 teaspoons each cinnamon and ginger
1 cup vegetable shortening
1 cup sugar
1 1/4 cup molasses
2 eggs, beaten
1 Preheat oven to 350 degrees F
2. In a large bowl, blend together the flour, baking soda, salt and spices.
3. In a saucepan, melt the shortening over a gentle heat (low-med). Cool slightly until lukewarm then pour into the bowl of a food processor and add the sugar, molasses and eggs.
4. Blend on medium speed until mixed well, scraping the sides of the bowl occasionally.
5. Mix in the dry ingredients thoroughly.
6 Turn onto a floured surface adn roll, cut and mould into shapes.
7. Bake for 15-20 minutes or until edges are slightly brown.
4 cups (1 pound) icing/confectioners') sugar
3 Tablespoons meringue powder
6 Tablespoons warm water
2 Tablespoons lemon juice (from concentrate) or 1-2 teaspoons extract
1. Combine all ingredients in the bowl of your mixer
2. Beat on high for 5 minutes if you're using an electric stand mixer. If you are using a hand mixer, beat for 10 minutes. If your mixer has a multiple attachments, use the paddle.
3. When you reach desired consistency (still thick enough to pipe), it's important that you cover the mixture with a damp towel/cloth and keep it covered while working with it. Or immediately store it in an airtight container.
*Note: Royal icing is very finicky and does not like grease! Ensure you use grease free bowls (wash and dry well) , utensils etc. I boil my tips and couplers prior to using. And store in a glass container.
* Use the water amount as a starting point, be prepared to adjust according to the weather or climate you live in.