Gingerbread House And Ornaments Recipes

GINGERBREAD BIRDHOUSE ORNAMENTS

Gingerbread Birdhouse Ornaments image

Darling, fragrant little ornaments you can hang from your tree or give as holiday gifts, assuming you can resist eating them first!

Provided by Betty Crocker Kitchens

Categories Dessert

Time 3h10m

Yield 60

Number Of Ingredients 21

Ingredients

1 cup packed brown sugar
1/3 cup shortening
1 1/2 cups full-flavor molasses
2/3 cup water
6 cups Gold Medal™ all-purpose flour
2 teaspoons baking soda
2 teaspoons ground ginger
1 teaspoon salt
1 teaspoon ground allspice
1 teaspoon ground cloves
1 teaspoon ground cinnamon
Drinking straw
8 pretzel sticks, cut into 1-inch lengths
Powdered sugar
Betty Crocker™ green decorating icing
Betty Crocker™ Holiday Décor holly berry sprinkles
Gold string
4 cups powdered sugar
1 teaspoon vanilla
4 to 5 tablespoons half-and-half
Food color, if desired

Steps:

In large bowl, mix brown sugar, shortening, molasses and cold water until well blended. Stir in flour, baking soda, ginger, salt, allspice, cloves and cinnamon. Cover and refrigerate at least 2 hours.
Heat oven to 350°F. Lightly grease cookie sheet. On lightly floured surface, roll dough 1/2 inch thick. Using knife or 2 1/2-inch cookie cutters, cut dough into squares or circles for bases of birdhouses, and into hearts for roofs.
Place heart shape upside down on top of square or circle, just overlapping. Using end of drinking straw, make hole in center of birdhouse base for door and at top of roof for hanging. Place about 1 1/2 inches apart on cookie sheet.
Bake about 15 minutes or until no indentation remains when touched. While warm, insert pretzel stick just below door hole for perch. Remove from cookie sheet. Cool completely.
In medium bowl, mix 4 cups powdered sugar, the vanilla and enough half-and-half for desired spreading consistency. Tint with food color as desired. Frost tops of cookies (roofs) with frosting; sprinkle with powdered sugar. Decorate with decorating icing and sprinkles. Thread pieces of gold string through holes in tops of birdhouses; tie in knots to make hangers.

Nutrition Facts : Calories 130, Carbohydrate 28 g, Cholesterol 0 mg, Fiber 0 g, Protein 1 g, SaturatedFat 0 g, ServingSize 1 Serving, Sodium 85 mg, Sugar 16 g, TransFat 0 g

GINGERBREAD CHRISTMAS ORNAMENTS

Gingerbread Christmas Ornaments image

These look and smell like real gingerbread, but are not edible! They are extremely cute ornaments for the tree, and can be decorated with acrylic paint once they are dry! They harden up very well, and will last for years if cared for. I have so many good memories of taking out the tin of these on Christmas, and having the house smell like gingerbread instantly while trimming the tree! Note: Prep time includes cooling time before baking, as well as hardening time after baking.

Provided by PianoCook

Categories Winter

Time P2DT20m

Yield 30-40 cookies

Number Of Ingredients 9

Ingredients

6 tablespoons shortening
1 cup sugar
1 cup molasses
2 teaspoons baking soda
2 teaspoons ground cloves
2 teaspoons ginger
2 teaspoons cinnamon
7 cups flour
1 1/2 cups water

Steps:

Preheat oven to 350 degrees.
Beat shortening and sugar together in a large bowl. Stir in molasses.
Sift baking soda, ground cloves, ginger, cinnamon and flour together in a large bowl. Stir this mixture plus water into the sugar and shortening mixture, alternately adding the water and baking soda mixture to the shortening mixture.
Stir until mixed thoroughly and refrigerate 6-8 hours.
Cut dough into three equal pieces, knead each piece lightly and then use a rolling pin to roll out each piece to a 1/4-inch thickness.
Use holiday cookie cutters made in the shapes of gingerbread people and houses to cut shapes out of the dough.
Use a medium- to large-sized drinking straw or the end of a wooden chopstick to make a hole at the top of each shape. *Tip: make sure to really make a sizable hole (bigger than you think you need), as these do puff up in the cooking process, making the hole shrink.
Put cookies on cookie sheets and bake for about 20 minutes. Turn oven off and allow cookies to cool in the oven. This will help harden the cookies.
Place cookies on racks to completely harden. Place racks in a cool, dry place and let sit for two to three days.
Coat cookies with clear acrylic or varnish and allow cookies to dry thoroughly.
Paint cookies with acrylic paints as desired. Allow paint to dry thoroughly.
Thread a 5- to 6-inch length of narrow ribbon or cording through the hole at the top of each ornament. You may have to use a toothpick to chip a little bit of cookie out of the hole if it has closed up a bit, before threading with ribbon. Knot ends and hang ornaments.

Nutrition Facts : Calories 188.5, Fat 2.9, SaturatedFat 0.7, Sodium 89.3, Carbohydrate 37.6, Fiber 0.9, Sugar 13, Protein 3

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