Instructions: Cream sugars and butter. Beat in corn syrup, molasses and eggs. In another bowl, combine remaining ingredients and mix well. Stir flour mixture into creamed mixture. Divide dough into fourths and wrap each in plastic wrap.

Chill at least 2 hours. Smoothly cover the outside of a 1 quart ovenproof bowl with aluminum foil. On a lightly floured surface, use a floured rolling pin to roll out 1/4 of dough into a 1/4 inch thick circle.

Transfer dough to outside of foil lined bowl. Trim dough around edge of bowl. Decorate bowl using small cookie cutter (as shown on TV). Place inverted bowl on an ungreased baking sheet and bake for 25 to 30 minutes at 350 degrees or until lightly browned and firm. Allow to cool on bowl.

Carefully loosen foil and remove gingerbread bowl from glass bowl. Remove foil. Roll out remaining dough 1/8 inch thick and cut with cookie cutters.

Place on lightly greased baking sheet and bake for 8 to 10 minutes at 350 degrees.

Yield: 3 dozen cookies.

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