Gingerbread Cookie Tree

Gingerbread Cookie Tree

Ingredients:
2 recipes Gingerbread Cookies -- (see recipe)
4 cups powdered sugar
1 teaspoon vanilla
4 tablespoons half-and-half (4 to 5 tablespoons)

Directions:
Assorted candies, if desired
betty crocker best of baking recipes.txt
Prepare and refrigerate recipes individually as directed. Heat oven to
350º. Lightly grease cookie sheet.
Roll half of 1 recipe of dough at a time 1/4 inch thick on floured
surface. Cut 3 cookies of each size with floured cutter or patterns. Place
about 2 inches apart on cookie sheet.
Bake large cookies 12 to 14 minutes and small cookies 8 to 10 minutes or
until no indentation remains when touched. Cool slightly; remove from
cookie sheet. Cool completely.
Beat powdered sugar, vanilla and half-and-half until smooth and of
spreading consistency. Assemble tree on serving plate or foil-covered
cardboard: Starting with largest cookies, stack cookies as frosted, or
stack unfrosted cookies together with small dab of frosting in center of
each. Let layers dry or hold cookies in place with bamboo skewers if
necessary. Use remaining frosting to pipe "snow" on the tree with
decorating bag. Decorate with assorted candies.
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Please note, if you should change this recipe it will no longer be an
approved Betty Crocker® Recipe.
Copyright:
"© General Mills, Inc. 1998."
Yield:
"1 Cookie Tree"
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