3-D Gingerbread Trees
- In a large bowl combine butter, sugar, baking powder, salt, baking soda, and spices. Beat with an electric mixer until well combined. Beat in molasses , eggs, and vinegar. Beat well. Gradually beat in flour. Divide dough into fourths. Wrap each fourth in plastic wrap and chill at least 1 hour or until no longer sticky. Meanwhile, prepare icing.
- Preheat oven to 375 degrees F. Using cardboard or parchment paper, cut a tree pattern about 15 inches high and 3 1/2 to 4 inches at base. For smaller trees cut a pattern with 8 inches high and 3 1/2 inches at base.
- For large trees, on a 15x12-inch piece of parchment, roll one-fourth of dough out to 1/8-inch thickness, covering the entire parchment. Place parchment and dough on a very large flat baking sheet pan. Using a pizza cutter and your pattern, cut 5 triangles the length of the dough, alternating direction of pattern. Discard dough from long edges. For smaller trees, on a 12x8-inch piece of parchment, roll one-eighth of the dough (about 3/4 cup) out to 1/8-inch thickness, covering entire parchment. Cut 6 triangles the width of dough; discard dough from short edges. Bake for 8 to 10 minutes or until very firm and edges begin to brown. Recut the triangles and let cool on the parchment. Repeat with remaining dough.
- Assemble four triangles together, using stiff Royal Icing at the edges. Decorate the trees as desired with more Royal Icing and pastel candies.
- In a large mixing bowl, combine sugar, meringue powder and water. Beat on low speed (adding more water as needed), scraping down sides of bowl, until stiff peaks form, about 5 minutes. (If not using immediately, store in an airtight container at room temperature up to 3 days. Stir before using.)
moonmonkey 1145 Days Ago
So, ummm, where's the patterns??