GINGERBREAD COOKIE TREES

GINGERBREAD COOKIE TREES image

Yield 50 tiny trees

Number Of Ingredients 17

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1/2 cup sugar
1/3 cup shortening
1/4 cup molasses
2-1/2 tbsp. sour cream
1/2 of a beaten egg
2 cups flour
1 tsp. baking soda
1 tsp. cinnamon
1 tsp. ground ginger
1/2 tsp. ground cloves
1/2 tsp. nutmeg
1/8 tsp. salt
Wilton 6-Piece Double Cut-Outs Cookie Cutter Set
1 (16- oz.) can white frosting
Wilton Disposable Decorator Bags
Wilton Holiday Sprinkles (Nonpareils)
preparation

Steps:

1. Beat sugar and shortening in the large bowl of an electric mixer until light and fluffy; beat in molasses, sour cream and egg. Stir together flour, baking soda, spices and salt in a medium bowl. Slowly add to mixer bowl, mixing just until incorporated. Cover dough with plastic wrap and refrigerate for several hours or overnight. 2. Preheat oven to 350°F and line 2 baking sheets with parchment paper. Roll dough 1/4-inch thick on a lightly floured board, rerolling scraps as necessary. Cut out dough using the 3 smallest cutters and place on baking sheets. Bake for 8 to 10 minutes. Let cool completely. 3. Place frosting in bag and snip 1/2-inch off the end. Squeeze gently onto the 2 largest sizes of cookies and sprinkle with round holiday sprinkles. Stack to form tree shapes, largest to smallest. Add a tiny dab of frosting to the top of each and finish with a tiny snowflake.