Gingerbread Cookie Wreath Recipe
Ingredients
| All purpose flour | 3 Tablespoon | |
| Refrigerated gingerbread cookies - 1 roll | ||
| Powdered sugar | 2 Cup (16 tbs) | |
| Milk or water | 4 Tablespoon | |
| Food colour - few drops | ||
| Candy sparkles - to decorate, assorted | ||
Directions
GETTING READY
1. Preheat oven to 350°F; line a cookie sheet with parchment paper, draw a ten ninch circle on the paper and turn the paper over so the mark is at the bottom
MAKING
2. On a work surface, sprinkle a tablespoon of flour and shape one eighth of the cookie duogh into a ball, refrigerating the rest; press it into the flour and form a 6" round, coating with flour evenly on all sides
3. Place it in the centre of the cookie sheet and roll it up to form a 10" round; cut a 4" round from the centre, remove the smaller dough round and set it aside for cut-out cookies
4. Bake the resulting wreath for almost ten minutes till light goden; remove from the cookie sheet onto a cooling rack to cool completely
5. Roll half the remaining dough on a flour-dusted surface into quarter inch thickness and with three inch Christmas cookie cutters, cut them into shape, placing on ungreased cookie sheets
6. Repeat with the rest of the dough and bake them for almost ten minutes; remove from cookie sheets onto cooling racks and cool completely
7. In a small bowl, blend together powdered sugar and water to rpeading consistency and divide it into small bowls, colouring the frosting with food colours of choice
FINALISING
8. Attach the cut out cookies onto the wreath with dabs of frosting; add one layer, allow to set and then lay another layer
SERVING
9. Serve as appropriate
1. Preheat oven to 350°F; line a cookie sheet with parchment paper, draw a ten ninch circle on the paper and turn the paper over so the mark is at the bottom
MAKING
2. On a work surface, sprinkle a tablespoon of flour and shape one eighth of the cookie duogh into a ball, refrigerating the rest; press it into the flour and form a 6" round, coating with flour evenly on all sides
3. Place it in the centre of the cookie sheet and roll it up to form a 10" round; cut a 4" round from the centre, remove the smaller dough round and set it aside for cut-out cookies
4. Bake the resulting wreath for almost ten minutes till light goden; remove from the cookie sheet onto a cooling rack to cool completely
5. Roll half the remaining dough on a flour-dusted surface into quarter inch thickness and with three inch Christmas cookie cutters, cut them into shape, placing on ungreased cookie sheets
6. Repeat with the rest of the dough and bake them for almost ten minutes; remove from cookie sheets onto cooling racks and cool completely
7. In a small bowl, blend together powdered sugar and water to rpeading consistency and divide it into small bowls, colouring the frosting with food colours of choice
FINALISING
8. Attach the cut out cookies onto the wreath with dabs of frosting; add one layer, allow to set and then lay another layer
SERVING
9. Serve as appropriate
Chef
