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Holiday Cookie Cottage

Dessert.Master's picture
Ingredients
  Unsifted whole wheat flour 1 1⁄2 Cup (24 tbs)
  Vanilla icing 1 Cup (16 tbs)
  Raisins 1 Tablespoon
  Unsifted unbleached white flour 1 1⁄4 Cup (20 tbs)
  Ground cinnamon 1 1⁄2 Teaspoon
  Ground ginger 1 Teaspoon
  Ground nutmeg 1 Teaspoon
  Butter 1⁄2 Cup (8 tbs), softened
  Honey 1⁄4 Cup (4 tbs)
  Molasses 1⁄2 Cup (8 tbs)
  Egg 1
Directions

Sift together whole wheat flour, unbleached white flour, cinnamon, ginger, and nutmeg into a medium-size bowl.
In a large bowl, beat butter until fluffy.
Beat in honey, molasses, and egg.
With floured hands, work flour mixture into moist ingredients until well blended.
Cover, and refrigerate for about 30 minutes.
Line a baking sheet with parchment or foil, and roll dough out on it.
Return to refrigerator for 1 hour.
Preheat oven to 350°F.
Trace outlines of roof, front and back, and side of house and tree on tracing paper.
Cut 2 of each of the tracings out of lightweight cardboard.
Place cardboard pieces on rolled-out dough.
With tip of a sharp knife cut around each piece, removing dough in between pieces. (You can roll this dough out for cookies.) Cut indentations in, but not through, pieces of dough, following designs in illustration.
Bake on middle shelf of oven until edges are slightly browned, 10 to 12 minutes.
Remove from oven and cool completely on wire racks.
Tape front, back, and sides of cardboard house together.
Tape cardboard roof pieces together at peak.
Make 1 recipe for Decorator Frosting.
Place half of frosting into pastry bag fitted with writing tip, and outline all indentations on cookie pieces. (If frosting is too thick, thin slightly with honey.
If not thick enough, beat in more instant nonfat dry milk.) Divide remaining frosting in half.
Stir in 5 or 6 drops of natural red food coloring into one half and 5 or 6 drops of natural green food coloring into the other half.
With a knife, spread cookie trees with green frosting.
Place pink frosting into clean pastry bag fitted with star tip.
Fill in front door and shutters.
Change to writing tip, and put dots on trees to resemble ornaments. (If desired, place green frosting into a clean pastry bag fitted with writing tip, and make wreaths on doors and windows.) Let pieces stand until frosting is thoroughly dry and set.
Make 1 recipe for Vanilla Icing.
Brush front, back, and sides of cardboard house and backs of corresponding cookies with icing.
Put cookie pieces in place against cardboard, placing a glass against each piece to hold it in place until icing dries.
Brush surface of cardboard roof and backs of 2 roof-shaped cookie pieces with icing.
Put roof together and set aside to dry.
Beat 1/2 to 3/4 cup more of instant nonfat dry milk into remaining Vanilla Icing. (It should be quite firm but still pliable enough to push through decorator tip easily.) Place 1/2 cup into clean pastry bag fitted with star tip.
Outline all joints of cookie house with icing.
Put roof in place, and outline top and eaves (where roof joins house) with icing.
If desired, form icicles under roof with writing tip, and outline roof with bits of raisins and slivered almonds.
Set cottage on corrugated cardboard.
Beat about 1/2 cup more of instant nonfat dry milk into remaining icing.
Spread around house and out to edges of corrugated cardboard.
Press raisins into frosting to make a walk to front door.
Make 2 "snowdrifts" of frosting€” 1 in front of the cottage by the window and 1 in back.
Push trunks of trees into these mounds.
To make snowman, roll a 3/4-inch ball and a 1/2-inch ball of icing between palms.
Press balls together with smaller one on top.
Press a raisin into top of head to make a hat, and press tiny pieces of raisin into front of head for eyes and nose.
Lightly press snowman into frosting in front yard, adding more frosting if necessary to secure him in place.
Roll out 2 long pieces of icing between palms to make snowdrifts.
Push into place on both sides of walk.
Let cottage set for 24 hours.

Recipe Summary

Cuisine: 
American
Course: 
Dessert
Method: 
Baked

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