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Gingerbread Cookie Wreath

Southern.Crockpot's picture
Ingredients
  All purpose flour 3 Tablespoon
  Refrigerated gingerbread cookie roll 1
  Refrigerated ginger bread cookies roll 1
  Powdered sugar 2 Cup (32 tbs)
  Milk/Water 4 Tablespoon
  Food color 3 Drop
  Candy sprinkles 1 Tablespoon, assorted (To Decorate)
  Candy sprinkles 2 Tablespoon (Assorted , To Decorate)
Directions

GETTING READY
1. Preheat oven to 350°F; line a cookie sheet with parchment paper, draw a ten ninch circle on the paper and turn the paper over so the mark is at the bottom

MAKING
2. On a work surface, sprinkle a tablespoon of flour and shape one eighth of the cookie duogh into a ball, refrigerating the rest; press it into the flour and form a 6" round, coating with flour evenly on all sides
3. Place it in the centre of the cookie sheet and roll it up to form a 10" round; cut a 4" round from the centre, remove the smaller dough round and set it aside for cut-out cookies
4. Bake the resulting wreath for almost ten minutes till light goden; remove from the cookie sheet onto a cooling rack to cool completely
5. Roll half the remaining dough on a flour-dusted surface into quarter inch thickness and with three inch Christmas cookie cutters, cut them into shape, placing on ungreased cookie sheets
6. Repeat with the rest of the dough and bake them for almost ten minutes; remove from cookie sheets onto cooling racks and cool completely
7. In a small bowl, blend together powdered sugar and water to rpeading consistency and divide it into small bowls, colouring the frosting with food colours of choice

FINALISING
8. Attach the cut out cookies onto the wreath with dabs of frosting; add one layer, allow to set and then lay another layer

SERVING
9. Serve as appropriate

Recipe Summary

Difficulty Level: 
Medium
Course: 
Snack
Method: 
Baked
Dish: 
Cookie
Occasion: 
Christmas
Restriction: 
Vegetarian
Ingredient: 
Sugar
Interest: 
Party
Preparation Time: 
40 Minutes
Cook Time: 
20 Minutes
Ready In: 
60 Minutes

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