*Gingerbread Cookie Wreath*

*Gingerbread Cookie Wreath*

Serves 16


3 TBS all purpose flour
1 batch of gingerbread cookie dough (see below)
2 cups icing sugar
3 to 4 TBS water or milk
Food colouring (if desires)
assorted small candy sprinkles, edible glitter and or decorator sugar

Heat the oven to 350*F/180*C. Line a cookie sheet with parchment paper. Draw a ten inch circle on the paper. Turn the paper over so that the ink is underneath, but you can still see it through the paper.

Sprinkle 1 TBs of the flour on the workspace. Shape 1/3 of the cough into a ball and press it down into the flour. Press the dough to form a 6 inch round, turning it and coating it with flour frequently. Place it in the centre of the circle on the baking sheet. Roll to form a 10 inch round about 1/4 inch thick. Cut a four inch round from out of the centre and set aside to use for cut out cookies.

Bake the wreath for 7 to 9 minutes or until light golden brown. Remove from the cookie sheet and place on a rack to cool completely.

Meanwhile roll half of the remaining dough out on the floured surface to 1/4 inch thickness. With 1 1/2 inch to 3 inch Christmas cookie cutters, cut out shapes. Place on an ungreased baking sheet. Repeat with remaining dough scraps and flour until it is all used up.

Bake the shapes for 7 to 9 minutes or until light golden brown. Remove from the baking sheets and place on wire racks to cool before decorating and icing.

In a small bowl blend together the icing sugar and enough water to make a spreading consistency. Divide into small bowls and add colouring if desired. Frost and decorate cookies as you wish with various coloured sugars, sprinkles and dragees. With dabs of frosting, attach the decorated cookies to the cookie wreath, allowing one layer of cookies to set before adding another.

*Old Fashioned Ginger Cut Outs*


8 TBs softened butter
1/2 cup packed light soft brown sugar
1/2 cup molasses
1 large egg
2 1/2 cups all purpose flour
1 tsp baking powder
1/2 tsp salt
1 TBS ground ginger
1 tsp ground cinnamon
1/2 tsp ground allspice
1/4 tsp freshly ground nutmeg
1/2 tsp ground cardamon

Pre-heat the oven to 160*C/350*F. Cream together butter and sugar. Then beat in the molasses and egg.

Sift the dry ingredients together in a bowl. Add to the creamed mixture and mix until well blended. Put into a plastic bag and refrigerate for one hour.

Roll out onto a lightly floured surface, 1/4 inch thick. Cut into 3 inch squares or use your choice of cookie cutters to cut out shapes. Place on baking sheets and bake for 7 to 9 minutes until set and lightly browned. Transfer to a rack to cool completely.