1 c. butter, softened
3/4 c. firmly packed brown sugar
1/2 c. granulated sugar
1/3 c. light molasses
3/4 c. dark corn syrup
3 eggs
8 1/2 c. all purpose flour
1 tbsp. baking soda
1 tsp. salt
1 tsp. EACH; ground ginger, ground cloves, ground cinnamon, and ground Allspice.

Cream butter and sugars. Beat in molasses, corn syrup, and eggs until smooth. In a separate bowl, combine remaining ingredients, stirring well. Stir flour mixture into creamed mixture (dough will be stiff). Divide dough into fourths and wrap each in plastic wrap. Chill at least 2 hours.

Preheat the oven to 350 degrees. Smoothly cover the outside of a 1 quart oven proof glass bowl with aluminum foil. On a lightly floured surface, use a floured rolling pin to roll out 1/4th of dough into a 1/4 inch thick circle. Transfer dough to outside of foil lined bowl, pressing dough firmly onto bowl. Trim dough around edge of bowl. Use a 1 inch heart shaped cookie cutter to cut out heart shapes around bowl. Place inverted bowl on an ungreased baking sheet and bake 25 to 30 minutes, or until lightly browned and firm to the touch. Allow to cool on bowl. Carefully loosen foil, and remove foil and gingerbread bowl from glass bowl. Remove foil from gingerbread bowl.

Roll out remaining dough 1/8 inch thick. Cut out cookies using desired cookie cutters. Place on lightly greased baking sheet and bake 8 to 10 minutes, or until lightly browned. Cool on wire racks. Yields about 3 dozen cookies and 1 bowl.