GINGERBREAD STAR TREE
Set out this stunning centerpiece, and your guests will be singing "Oh, Christmas Tree..." in no time. You could even have the kiddos help you create a whole forest in all different sizes for a delicious winter wonderland. -Taste of Home Test Kitchen, Milwaukee, Wisconsin
Provided by Taste of Home
Categories Desserts
Time 2h15m
Yield 1 gingerbread tree and 3 dozen small star cookies.
Number Of Ingredients 27
Steps:
- Make star templates: Using a pencil and ruler, draw five-pointed stars in the following dimensions on waxed paper: 8-1/2 in., 8 in., 7-1/2 in., 7-1/4 in., 6-3/4 in., 6 in. and 4-1/2 in. Label each template with its dimensions. Cut out with scissors and set aside., Make dough: In a large saucepan over medium heat, bring brown sugar and molasses just to a boil, stirring constantly. Remove from the heat; stir in butter until melted. Stir in eggs until blended. Combine the remaining dough ingredients; stir into brown sugar mixture. Divide dough into four portions., Make large stars: On a lightly floured surface, roll out each portion to 1/4-in. thickness. Using templates, cut one 8-1/2-in. star, two 8-in. stars, one 7-1/2-in. star, two 7-1/4-in. stars, one 6-3/4-in. star, two 6-in. stars and one 4-1/2-in. star. Place on greased baking sheets. Bake at 325° for 12-15 minutes or until set. Remove to wire racks to cool., Make circles and small stars: Cut two circles using a floured 2-1/2-in. round cookie cutter. Cut 12 circles using a floured 2-in. round cookie cutter. Cut two circles using a floured 1-1/2-in. round cookie cutter. Cut remaining dough using floured star-shaped cookie cutters, re-rolling scraps. Place on greased baking sheets. Bake at 325° for 10-12 minutes or until set. Remove to wire racks to cool., Make icing: In a large bowl, combine 3-3/4 cups confectioners' sugar, 3 tablespoons meringue powder and 5 tablespoons water; beat on low speed just until combined. Beat on high for 4-5 minutes or until stiff peaks form. Keep icing covered at all times with a damp cloth. If necessary, beat again on high speed to restore texture., Assemble: Using icing and round cookies, make one 2-1/2-in. sandwich cookie, six 2-in. sandwich cookies and one 1-1/2-in. sandwich cookie. Let stand for 15 minutes or until set. Place the 8-1/2-in. star on a serving plate. Spread a small amount of icing onto center of star; top with 2-1/2-in. round sandwich cookie. Spread a small amount of icing onto sandwich cookie; top with remaining 8-in. star. Let stand for 15 minutes or until set. Repeat with remaining icing, sandwich cookies and stars, building tree using the largest stars and sandwich cookies first. After each star is added, let stand for 15 minutes or until set., Decorate tree: Prepare a second batch of icing. Cut a small hole in the corner of a pastry or plastic bag; insert a small pastry tip. Fill bag with icing. Decorate tree as desired with icing, candy and confectioners sugar. Decorate a 2-in. star cookie as desired; secure on the treetop with icing., Decorate small star cookies: Dip cookies in melted candy coating; place on waxed paper and let stand until set. Sprinkle white cookies with edible glitter. Leave some cookies plain if desired. Gently place cookies onto tree branches and on the serving platter.
Nutrition Facts :
WHITE CHOCOLATE-GINGERBREAD STARS
These pretty cookies with sparkling sugar will be the stars of any holiday cookie tray.
Provided by Betty Crocker Kitchens
Categories Dessert
Time 2h45m
Yield 28
Number Of Ingredients 12
Steps:
- In large bowl, beat brown sugar, butter, molasses and egg with electric mixer on medium speed until well blended. On low speed, beat in flour, ginger, cinnamon, baking soda, salt and cloves. On lightly floured surface, shape dough into a ball; press into a flat disk. Wrap in plastic wrap; refrigerate 1 hour or until firm.
- Heat oven to 350°F. Lightly spray large cookie sheets with cooking spray. On lightly floured surface, roll dough to 1/4-inch thickness. Cut with floured 3- to 4-inch star-shaped cookie cutter. On cookie sheets, place cutouts 2 inches apart. Reroll dough and cut additional cookies.
- Bake 10 to 12 minutes or until no indentation remains when touched in center. Immediately remove from cookie sheets to cooling racks; cool completely.
- In small microwavable bowl, microwave white chocolate uncovered on High 45 seconds to 1 minute or until melted; stir until smooth. Spoon into resealable food-storage plastic bag; seal bag. Cut off tiny corner of bag. Twist bag above melted chocolate; squeeze bag to drizzle chocolate over cookies. Immediately sprinkle with sparkling sugar. Let stand 30 minutes or until set.
Nutrition Facts : Calories 170, Carbohydrate 26 g, Fat 1 1/2, Fiber 0 g, Protein 2 g, SaturatedFat 4 g, ServingSize 1 Serving, Sodium 140 mg
GINGER-ORANGE STARS
Categories Cookies Mixer Ginger Dessert Bake Christmas Kid-Friendly Orange Spice Winter Bon Appétit Kidney Friendly Vegetarian Pescatarian Peanut Free Tree Nut Free Soy Free Kosher Small Plates
Yield Makes about 3 1/2 dozen
Number Of Ingredients 18
Steps:
- For cookies:
- Sift first 7 ingredients into medium bowl. Using electric mixer, beat butter in large bowl until fluffy. Add sugar and beat until well blended. Beat in molasses, egg yolk, orange peel, and vanilla. Add flour mixture and beat just until blended. Gather dough into ball. Divide into 4 pieces. Flatten each into disk. Wrap each in plastic and chill until cold and firm, at least 4 hours.
- Position racks in top third and bottom third of oven and preheat to 350°F. Line 2 baking sheets with parchment paper. Roll out 1 piece of dough on lightly floured surface to 1/4-inch thickness. Using 2 1/2- to 3-inch star-shaped cutter, cut out cookies. Transfer cookies to prepared sheets, spacing 1/2 inch apart (cookies spread very little). Gather scraps and reroll dough, cutting out more cookies. Bake cookies 5 minutes. Reverse baking sheets; bake until cookies are puffed and look slightly darker around edges, about 5 minutes longer. Cool cookies on sheets 2 minutes. Using thin metal spatula, transfer cookies to racks; cool. Repeat with remaining dough pieces.
- For icing:
- Sift 1 1/2 cups sugar into medium bowl. Add 5 teaspoons water and vanilla; whisk until smooth. Whisk in more sugar by tablespoonfuls, if necessary, until icing falls thickly off whisk. Spoon icing into pastry bag fitted with 1/16-inch plain round tip or resealable plastic bag (cut tip off bag). Pipe icing onto cookies. Let stand until icing is hard, at least 3 hours. (Can be made 2 days ahead. Store airtight between sheets of waxed paper.)
FAVORITE OLD FASHIONED GINGERBREAD
This is everyone's holiday favorite, even the busy cook's, because it is so easy to make.
Provided by Charles
Categories Desserts Cakes Spice Cake Recipes
Time 1h45m
Yield 9
Number Of Ingredients 11
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 9-inch square pan.
- In a large bowl, cream together the sugar and butter. Beat in the egg, and mix in the molasses.
- In a bowl, sift together the flour, baking soda, salt, cinnamon, ginger, and cloves. Blend into the creamed mixture. Stir in the hot water. Pour into the prepared pan.
- Bake 1 hour in the preheated oven, until a knife inserted in the center comes out clean. Allow to cool in pan before serving.
Nutrition Facts : Calories 375.1 calories, Carbohydrate 65.3 g, Cholesterol 47.8 mg, Fat 11.2 g, Fiber 1.1 g, Protein 4.4 g, SaturatedFat 6.7 g, Sodium 434.7 mg, Sugar 31.5 g
GINGERBREAD STARS
Provided by Food Network
Time 1h10m
Yield 24 cookies
Number Of Ingredients 3
Steps:
- Heat oven to 350degreesF. Remove half of cookie dough from wrapper; refrigerate remaining dough until needed.
- Sprinkle about 1/4 cup of flour onto work surface; coat sides of half of dough with flour. With rolling pin, roll out dough to 1/4-inch thickness, adding additional flour as needed to prevent sticking.
- With floured 3-inch star-shaped cookie cutter, cut out dough stars. Gently brush excess flour from stars; place 2 inches apart on ungreased cookie sheet. Repeat with remaining half of dough.
- Bake 7 to 9 minutes or until light golden brown. Cool 1 minute; remove from cookie sheet to cooling racks. Cool completely, about 15 minutes.
- In 1-quart saucepan, heat baking chips and 2 tablespoons shortening over low heat about 4 minutes, stirring occasionally, until chips are melted and smooth. Remove from heat. Dip half of each cookie into vanilla coating, allowing excess to drip off. Place cookies on waxed paper-lined cookie sheet; refrigerate until vanilla coating is set, about 30 minutes.
- To melt the baking chips in the microwave, place them in small microwavable bowl with the shortening. Microwave uncovered on High 30 to 60 seconds, stirring every 15 seconds, until melted. If the mixture starts to firm up while dipping the cookies, simply microwave 10 to 15 seconds to melt again.
GINGERBREAD PEOPLE
Every child in the neighborhood has requested this recipe for their Mom. I haven't found a recipe that compares!
Provided by cdagirl
Categories Desserts Cookies Gingerbread Cookie Recipes
Time 1h30m
Yield 36
Number Of Ingredients 13
Steps:
- In a large bowl, cream together the butter, sugar and corn syrup until smooth. Beat in the egg. Combine the flour, baking soda, cinnamon, ginger, cloves and allspice; stir into the creamed mixture. Cover and refrigerate dough for at least 1/2 hour.
- Preheat the oven to 375 degrees F (190 degrees C). Grease cookie sheets. On a floured surface, roll the dough out to 1/4 inch in thickness. Cut into desired shapes with cookie cutters. Place cookies 1 1/2 inches apart onto cookie sheets.
- Bake for 8 minutes in the preheated oven. Allow cookies to cool on baking sheet for 5 minutes before removing to a wire rack to cool completely.
- To make the frosting, whip egg whites and cream of tartar until foamy. Gradually add sugar and continue to beat until icing is stiff. Add food coloring if desired and pipe onto cooled cookies. This icing can also be used as a glue to affix candy decorations.
Nutrition Facts : Calories 142 calories, Carbohydrate 22.7 g, Cholesterol 18.7 mg, Fat 5.4 g, Fiber 0.3 g, Protein 1.3 g, SaturatedFat 3.3 g, Sodium 112.4 mg, Sugar 15.2 g
BEST-EVER GINGERBREAD
This recipe produces a high-rising cake that is moist and delicious with or without added embellishments such as whipped cream, lemon sauce, ice cream or a sifting of powdered sugar. From a 1969 "Sunset" Favorite Recipes book.
Provided by superbuna
Categories Dessert
Time 55m
Yield 12 serving(s)
Number Of Ingredients 11
Steps:
- Set oven to 350°.
- In a bowl, combine sugar, salt, ginger, cinnamon and cloves.
- Stir in the oil, then the molasses, mixing well.
- Mix soda with boiling water and immediately stir into the mixture.
- Gradually blend in the flour, to prevent lumping.
- Then mix in eggs.
- Turn into greased 9 x 13x2-inch pan and bake in a 350° oven about 40-45 minutes.
GINGERBREAD I
Gingerbread is an old-fashioned, warm, and spicy treat you can make easily at home with this recipe.
Provided by Kathleen Dickerson
Categories Desserts Cakes Spice Cake Recipes
Yield 12
Number Of Ingredients 10
Steps:
- Preheat oven to 350 degrees (175 degrees C). Grease and lightly flour one 8 inch square baking pan.
- Cream shortening and sugar until light. Add the egg and molasses and beat thoroughly.
- Sift together the flour, salt, baking soda, ground ginger, and ground cinnamon.
- Bring water to a boil and add alternately with flour mixture to the creamed mixture, beating well after each addition. Pour batter into prepared pan.
- Bake at 350 degrees F (175 degrees C) for 35 to 40 minutes. Serve warm and enjoy.
Nutrition Facts : Calories 210.7 calories, Carbohydrate 30.6 g, Cholesterol 15.5 mg, Fat 9.1 g, Fiber 0.5 g, Protein 2.1 g, SaturatedFat 2.3 g, Sodium 235.5 mg, Sugar 16 g
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 TREE RECIPE
One good idea often leads to another. That's certainly the case with this tasty craft that began with a favorite cookie at Pat's house. Pat's delightful gingerbread recipe came across our Test Kitchen's desk not long ago. We knew it was a "winner"-but what caught our eye was her note about the piles of cookies she and her family traditionally cut out each Christmas. That got all of us thinking in a crafty direction. We soon started piling up our own cookies in the shape of this Christmas tree! Before you know it, we had another "Crafting with Taste" project to pass along. Not only does this centerpiece make an attractive table topper, you don't need to worry about dessert when you craft it. Just pass the plate around your dinner table and let guests dig in!
Provided by Taste of Home
Categories Desserts
Time 1h40m
Yield 33 cookies.
Number Of Ingredients 15
Steps:
- In a large bowl, cream butter and sugar until fluffy. Add eggs, molasses and vinegar; mix well. Combine flour, ginger, baking soda, cinnamon and cloves; gradually add to creamed mixture. Cover and chill overnight., To prepare star pattern: Trace each star size onto waxed paper and cut out. If you would like to preserve the patterns, copy them, cover both sides with Contact paper and cut out. On a lightly floured surface, roll a portion of dough to 1/4-in. thickness; keep rest refrigerated., To cut out stars: Use a sharp knife or pizza cutter to cut around star patterns. You will need a total of 33 cookies--two treetop stars; three each of stars 1-4 and 9; and four each of stars 5-8. Place 12 in. apart on greased baking sheets. Press a red-hot candy into the center of each treetop star; press red hot candies into points of the rest of the stars. In one number 9 star, make two indentations as shown on the pattern (to hold the treetop stars in place)., To bake: Place all cookies in a 350° oven and bake until lightly browned on the edges; 5 minutes for treetop stars; 8-10 minutes for numbers 6-9; 11-12 minutes for numbers 1-5. Cool on baking sheets for 5 minutes; remove to wire racks and cool completely., To assemble: Starting with star number 1, stack stars on the serving plate, staggering star points. For a natural-looking tree as shown in the photo at left, the sizes are alternated in the following order: 1-1-2-1-2-3-2-3-4-5-4-5-5-6-5-6-6-7-6-7-7-8-7-8-8-9-8-9-9 ( with indentations). Place the two tree top stars in the indentations, leaning back to back. Dust tree with confectioners' sugar if desired. To serve, pass the entire tree.
Nutrition Facts :
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- In large bowl, break up cookie dough; stir in molasses. Add flour, cinnamon, ginger, allspice and cloves; mix thoroughly with hands until well blended. (DO NOT EAT RAW COOKIE DOUGH AFTER COMBINING WITH FLOUR.) Divide dough in half; shape into 2 disks. Wrap in plastic wrap. Refrigerate 1 to 2 hours or until thoroughly chilled.
- Heat oven to 350°F. On floured surface, using rolling pin, roll 1 dough disk 1/4 inch thick, adding additional flour as needed to prevent sticking. With floured 3-inch star-shaped cookie cutter, cut out stars. On ungreased cookie sheet, place cutouts 2 inches apart. Repeat with remaining half of dough.
- Bake 8 to 10 minutes or until set and light golden brown. Cool 3 minutes; remove from cookie sheet to cooling rack. Cool completely, about 15 minutes.
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