Gingerbread Cookie Bowl
Yes, you can make a bowl entirely out of cookie! And it's easier than you may think....
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.
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.
Stuff You Need:
You will need:
cookie sheet
aluminum foil
oven proof bowl (a stainless steel bowl will do)
rolling pin
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)
piping/pastry bag
icing tip (I used #21) and coupler
candy striped ribbon
tissue paper (kind used for stuffing gift bags)
6-8" cake circle
scissors
tape
Optional Recipes:
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.
Ingredients:
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
Directions:
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.
Royal icing:
Ingredients;
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
Directions:
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.
cookie sheet
aluminum foil
oven proof bowl (a stainless steel bowl will do)
rolling pin
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)
piping/pastry bag
icing tip (I used #21) and coupler
candy striped ribbon
tissue paper (kind used for stuffing gift bags)
6-8" cake circle
scissors
tape
Optional Recipes:
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.
Ingredients:
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
Directions:
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.
Royal icing:
Ingredients;
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
Directions:
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.
Prepare the Bowl
Line your bowl with aluminum foil and evenly spray a light coating of non-stick vegetable spray
Place on top of another foil-lined cookie sheet.
Place on top of another foil-lined cookie sheet.
Roll Out the Dough
Roll out your dough into a big circle (relatively thick - about 1/4 of an inch- about 1.5-2 X as thick as a regular cookie) on a non-stick or floured surface.
Trim so it's not too big to transfer and won't break off
To transfer, roll up dough (as shown) on your floured rolling pin, then unroll on over the bowl.
Don't worry if it cracks or breaks a little in the transfer
Smooth it over the bowl and fix any crack by pushing and smoothing together (it doesn't have to be perfect).
Trim excess away along the bottom with a knife
Trim so it's not too big to transfer and won't break off
To transfer, roll up dough (as shown) on your floured rolling pin, then unroll on over the bowl.
Don't worry if it cracks or breaks a little in the transfer
Smooth it over the bowl and fix any crack by pushing and smoothing together (it doesn't have to be perfect).
Trim excess away along the bottom with a knife
Cut Design Into Dough
Take your mini cookie cutter (whichever you choose) and cut design evenly into the dough. You'll want to leave 3/4"- 1 " between what will be the top rim of the bowl and the cut-out design.
.
I used a candy cane, but for example, you could use a Christmas tree and then a green napkin inside and wrapping paper on the base.
.
I used a candy cane, but for example, you could use a Christmas tree and then a green napkin inside and wrapping paper on the base.
Bake
Bake in preheated oven (350 degrees F) for approximately 15- 20 minutes until golden brown.
You can bake up some gingerbread men at the same time or a different kind of cookie or simply use store-bought.
You can bake up some gingerbread men at the same time or a different kind of cookie or simply use store-bought.
Remove Bowl and Foil
When COMPLETELY COOLED (no warmth to the touch), turn over and gently remove the bowl and aluminum foil.
If there is a little foil still stuck, not to worry, this can be easily removed by gently pulling. Don't worry about jagged edges around the bowl, as it will be covered up with the royal icing border.
You now have a gingerbread cookie bowl! Get set to decorate!
If there is a little foil still stuck, not to worry, this can be easily removed by gently pulling. Don't worry about jagged edges around the bowl, as it will be covered up with the royal icing border.
You now have a gingerbread cookie bowl! Get set to decorate!
Decorate
Take some ribbon, cut stips and place over cut out shapes area
Pipe a rim of royal icing around the rim of thebowl. I use a #21 icing tip and use a loose shell border :
http://www.wilton.com/technique/Shell
You can also use a zig zag border
If it doesn't cover up the ragged edge, then pipe another
Pipe a rim of royal icing around the rim of thebowl. I use a #21 icing tip and use a loose shell border :
http://www.wilton.com/technique/Shell
You can also use a zig zag border
If it doesn't cover up the ragged edge, then pipe another
Decorate the Base
Cut strips of ribbon and tape them to the cake circle.
Then put a blob of royal icing in the middle of the base and attach the cookie bowl to the base.
Then put a blob of royal icing in the middle of the base and attach the cookie bowl to the base.
Final Touches
If you don't have enough cookies to completely fill the bowl, then put some tissue paper in the bowl. Then top with cookies.
Final Product
Your gingerbread cookie bowl is now complete!
Enjoy....
Enjoy....