GINGERBREAD SANDWICH TREES
Fun and festive, these cookie sandwich trees will be a huge hit with kids of all ages. They're a super-cute holiday treat! -Steve Foy, Kirkwood, Missouri
Provided by Taste of Home
Categories Desserts
Time 35m
Yield about 2 dozen.
Number Of Ingredients 12
Steps:
- Cream butter and brown sugar until light and fluffy. Beat in egg and molasses. In another bowl, whisk flour, pie spice, baking soda, ginger and salt; gradually beat into creamed mixture. Refrigerate, covered, until easy to handle, about 2 hours., Preheat oven to 325°. On a lightly floured surface, roll dough to 1/8-in. thickness. Cut with a floured 3-in. tree-shaped cookie cutter. Place 2 in. apart on ungreased baking sheets. Gently press M&M's into half of the cookies. Bake until edges are firm, 8-10 minutes. Remove to wire racks to cool completely., If using vanilla frosting, tint with green food coloring if desired. Spread frosting over bottoms of plain cookies; covered with decorated cookies. Store in an airtight container.
Nutrition Facts : Calories 230 calories, Fat 7g fat (4g saturated fat), Cholesterol 23mg cholesterol, Sodium 176mg sodium, Carbohydrate 38g carbohydrate (21g sugars, Fiber 1g fiber), Protein 3g protein.
CHRISTMAS SANDWICH COOKIES
My mother-in-law gave me the recipe for these lovely melt-in-your-mouth cookies. They're a Christmas tradition at our house. -Elizabeth Klager, St. Catharines, Ontario
Provided by Taste of Home
Categories Desserts
Time 45m
Yield 2 dozen.
Number Of Ingredients 14
Steps:
- In a large bowl, cream butter and confectioners' sugar until light and fluffy. Add milk. Combine the flour, cornstarch and salt; add to the creamed mixture, beating just until dough forms a ball. , On a lightly floured surface, knead 20 times. Roll out 3/8-in. thickness. Cut with a 2-in. round cookie cutter. Place 1 in. apart on ungreased baking sheets. , Bake at 350° for 12-13 minutes or until edges are lightly browned. Remove to wire racks to cool. Spread jam over the bottom of half of the cookies; top with remaining cookies. , In a large bowl, beat the butter, confectioners' sugar, vanilla and food coloring until smooth. Place mixture in a heavy-duty resealable plastic bag; cut a small hole in a corner of bag. Pipe frosting in tree shapes on cookies. Garnish with candied cherries and sprinkles.
Nutrition Facts : Calories 173 calories, Fat 10g fat (6g saturated fat), Cholesterol 25mg cholesterol, Sodium 89mg sodium, Carbohydrate 21g carbohydrate (10g sugars, Fiber 0 fiber), Protein 1g protein.
GINGERBREAD-COOKIE TREES
A dessert grows in your kitchen when you stack a series of ever smaller cookies to form a tannenbaum, and top it with a star-shaped cookie. Cream cheese frosting between pairs and confectioners' sugar dusted on top create a sweet snowfall.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes Cookie Recipes
Yield Makes 120 cookies and 10 trees
Number Of Ingredients 12
Steps:
- Put butter and sugar into the bowl of an electric mixer fitted with the paddle attachment. Mix on medium-high speed until pale and fluffy. Mix in egg, then molasses, spices, baking soda, and salt. Reduce speed to low. Gradually mix in flour. Divide dough into quarters; shape into disks. Wrap in plastic. Refrigerate until firm, about 3 hours (up to 2 days).
- Preheat oven to 375 degrees. Transfer one disk of dough at a time to a lightly floured work surface. Roll out to 1/4 inch thick. Cut out shapes using a set of 11 fluted round cookie cutters in graduated sizes (3/4 inch to 3 1/2 inches). You will use each cutter once for every tree. Using a 1 1/4-inch star cutter, cut out 10 stars. Arrange cookies by size on parchment-lined baking sheets. Refrigerate 20 minutes.
- Bake until firm, about 6 minutes for small cookies and 10 minutes for large. Let cool 5 minutes. Transfer cookies to wire racks, and let cool completely.
- Assemble trees: Put frosting into a pastry bag fitted with a small plain tip (such as Ateco #12). Pipe a dime-size dot of frosting in center of second-largest cookie; sandwich with largest cookie. Repeat in descending pairs with larger cookies on top to make 5 sandwiches. Pipe a scalloped 1/4-inch-thick border of frosting on top of larger cookie of largest sandwich. Top with the second-largest sandwich, larger cookie up, and repeat to make a tree of 5 sandwiches. Top with frosting, then smallest cookie, then more frosting and a star (standing upright). Cookie trees can be refrigerated up to 6 hours (they will soften). Dust with confectioners' sugar before serving.
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- Whisk the flour, baking soda, salt, ginger, cinnamon, allspice, and cloves together in a large bowl. Set aside.
- In a large bowl using a hand-held mixer or stand mixer fitted with a paddle attachment, beat the butter and brown sugar together on medium speed until combined and creamy, about 2 minutes. Add the molasses and beat on medium speed until combined. Scrape down the sides and bottom of the bowl as needed. Beat in egg and vanilla on high speed for 2 full minutes. Scrape down the sides and bottom of the bowl as needed. The butter may separate– that’s ok.
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