GINGERBREAD TREES
Provided by Food Network Kitchen
Categories dessert
Time 1h50m
Yield About 24 gingerbread trees
Number Of Ingredients 11
Steps:
- Whisk the flour, gingerbread spice, baking soda and salt in a medium bowl. Beat the butter, brown sugar and molasses in a large bowl with a mixer on medium-high speed until light and fluffy, 3 to 5 minutes. Reduce the mixer speed to medium low and add the flour mixture in two batches, beating until just combined. Divide the dough between 2 large pieces of plastic wrap. Flatten into disks and wrap. Refrigerate until firm, at least 2 hours or overnight.
- Position racks in the upper and lower thirds of the oven; preheat to 350˚. Line 2 baking sheets with parchment paper. Roll out 1 disk of dough on a lightly floured surface until about 3/8 inch thick. Cut out trees using 2- to 3-inch cutters. (If the dough becomes too sticky, refrigerate 15 minutes.) Arrange the cutouts 1 inch apart on the prepared pans.
- Bake, switching the pans halfway through, until the cookies are puffed and the edges are lightly set, 15 to 18 minutes. Let cool 5 minutes on the pans, then remove the cookies to racks to cool completely.
- Roll out the other disk of dough on a lightly floured surface and cut out more cookies. Once the baking sheets have cooled, arrange the cutouts on the pans, bake and let cool.
- Make the icing: Whisk the confectioners' sugar with the water until smooth and very thick. Transfer the icing to a resealable plastic bag, snip off a corner and pipe on the cookies; sprinkle with sanding sugar. Decorate with the sunflower seeds.
GINGERBREAD CHRISTMAS TREES
Christmas tree shaped treats made with Betty Crocker® gingerbread cookie mix are covered in Betty Crocker® Rich & Creamy frosting and decorated with colorful sprinkles. These beautiful cookies make a great dessert - perfect for a crowd.
Provided by Betty Crocker Kitchens
Categories Dessert
Time 3h30m
Yield 12
Number Of Ingredients 11
Steps:
- In large bowl, stir first five ingredients until soft dough forms. Divide dough in half. Wrap in plastic wrap; refrigerate 2 hours.
- Heat oven to 375°F. Unwrap dough; on lightly floured surface, roll half of dough to 1/4-inch thickness. Cut with floured 5-inch Christmas tree-shaped cookie cutter. On ungreased cookie sheets, place cutouts 2 inches apart. Repeat with remaining half of dough. Bake 8 to 10 minutes or until edges are set. Cool 2 minutes; remove from cookie sheets to cooling racks. Cool completely, about 30 minutes.
- Mix vanilla frosting and green paste food color until blended. Spread on cookies. Spread chocolate frosting on base of each cookie for tree stump. With white icing, starting at the top, pipe thin swooping lines to look like light strands. Decorate with light bulb candy sprinkles. Place star candy sprinkle at top of each cookie. Let stand until set.
Nutrition Facts : Calories 440, Carbohydrate 63 g, Fat 4, Fiber 0 g, Protein 2 g, SaturatedFat 8 g, ServingSize 1 Serving, Sodium 460 mg
GINGERBREAD STAR TREE
Make this stunning gingerbread Christmas tree as a standalone treat, or as a decoration for a festive cake, such as our pure gold Christmas drip cake
Provided by Cassie Best
Categories Afternoon tea, Treat
Time 43m
Yield 10-12 stars
Number Of Ingredients 10
Steps:
- Put the sugar, syrup and butter in a saucepan. Bring to a simmer, then bubble for 1-2 mins, stirring. Set aside to cool for 10 mins.
- Tip the flour, bicarb and spices into a large bowl. Add the syrup mixture and the egg, stir to bring everything together, then gently knead in the bowl until smooth. The dough will feel a little soft, but will firm up once cooled. Wrap and chill for at least 30 mins.
- Remove the dough from the fridge and leave at room temperature until softened. Heat oven to 200C/180C fan/gas 6 and line two baking trays with baking parchment.
- Working with half the dough at a time (keeping the remaining dough well wrapped), roll out to the thickness of a £1 coin. Cut out 10-12 stars in descending size, re-rolling the offcuts if you need to. Arrange over the trays and bake for 8 mins until a few shades darker and puffed up a little. Cool on the trays for 5 mins, then transfer to a wire rack to cool completely. Will keep, un-iced, in an airtight container for up to two weeks.
- Mix the icing sugar with enough water to make a thick, pipeable icing. Transfer to a piping bag and decorate. Pipe a blob of icing in the middle of each biscuit and stack them to make a tree, sticking the smallest star on top, standing upright.
Nutrition Facts : Calories 191 calories, Fat 5 grams fat, SaturatedFat 3 grams saturated fat, Carbohydrate 35 grams carbohydrates, Sugar 21 grams sugar, Fiber 1 grams fiber, Protein 2 grams protein, Sodium 0.2 milligram of sodium
GINGERBREAD CHRISTMAS TREE
Make and share this Gingerbread Christmas Tree recipe from Food.com.
Provided by Missy Wombat
Categories Candy
Time 55m
Yield 1 tree
Number Of Ingredients 13
Steps:
- Preheat the oven to 180 deg Celsius.
- sift flour, baking powder and soda, spices and a pinch of salt into a bowl.
- Using an electric mixer, beat butter and brown sugar until fluffy. Add honey and egg. Beat until combined.
- On low speed, beat in sifted dry ingredients until mixture comes together.
- Divide the dough in half. Wrap separately in plastic. Refrigerate for 30 minutes.
- Trace 19 cm, 15 cm, 10 cm, 7.5 cm and 4.5 cm stars on to cardboard and cut out. For the 2 smaller sizes cutters may able to used.
- Roll out dough halves until 4 mm thick. Using star templates and 7.5 cm cutter, cut out 3 stars of each size from dough. Using the 4.5 cm star, cut out as many stars as possible from the remaining dough.
- Place same sized stars together, 3 cm apart, on baking paper-lined oven trays. Bake larger stars for 8-10 minutes; smaller stars for 5-7 minutes or until deep golden. Stand biscuits for 5 minutes. Transfer to wire racks to cool.
- Place eggwhite in a bowl. Stir in icing sugar, 2 tablespoons at a time, until combined.
- Stack the largest stars at offset angles, placing 2-3, 4.5 cm stars in between. Glue each layer with icing.
- Continue stacking in decreasing size until all 7.5 cm stars are used. Finish with one 4.5 cm star flat and a second one upright. Use icing as 'glue' to decorate tree with cachous.
- Tie up remaining small stars to look like gifts. Leave tree to set for one hour. Serve dusted with icing sugar.
Nutrition Facts : Calories 5517.2, Fat 132.9, SaturatedFat 79.7, Cholesterol 508.5, Sodium 1992.9, Carbohydrate 1018, Fiber 18.2, Sugar 530.1, Protein 77
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