Bell Wreath Gingerbread Cookies

Bell Wreath Gingerbread Cookies Enlarge Image
1 users rated this recipe an average rating of 5.0
Makes:
36 servings
Serving Size:
1 cookie
Yields:
36 to 48 cookies
Prep:
35 mins
Chill:
3 hrs
Bake:
5 mins 375°F per batch
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Bell Wreath Gingerbread Cookies

Ingredients
1/2
cup shortening
1
teaspoon baking powder
1
teaspoon ground ginger
1/2
teaspoon baking soda
1/2
teaspoon ground cinnamon
1/2
teaspoon ground cloves
1
egg
1/2
cup molasses
1
tablespoon vinegar
2 1/2
1
recipe Royal Icing
1
recipe Creamy White Frosting
 
green food coloring
 
red food coloring
 
multicolor confetti sprinkles

Directions

  1. In a large mixing bowl beat shortening with an electric mixer on medium to high speed for 30 seconds. Add granulated sugar, baking powder, ginger, baking soda, cinnamon, and cloves. Beat until combined, scraping sides of bowl occasionally. Beat in egg, molasses, and vinegar until combined. Beat in as much of the flour as you can with the mixer. Using a wooden spoon, stir in any remaining flour. Divide dough in half. Cover and chill about 3 hours or until dough is easy to handle.
  2. Preheat oven to 375 degrees F. Grease a cookie sheet; set aside. On a lightly floured surface, roll one dough portion at a time to 1/8 to 1/4 inch thick. Using a 2-1/2- to 3-inch bell-shape cookie cutter, cut out dough. Place cutouts 1 inch apart on the prepared cookie sheet.
  3. Bake for 5 to 8 minutes or until bottoms are lightly browned. Cool on cookie sheet for 1 minute. Transfer cookies to a wire rack; cool.
  4. To decorate:
  5. Using a decorating bag fitted with a multiopening (grass) tip, pipe green-tinted Creamy White Frosting on top half of each cookie to make a wreath. Sprinkle wreaths with multicolor confetti sprinkles. Using a decorating bag fitted with a round tip, outline a bow shape beneath each wreath using frosting-consistency red-tinted Royal Icing. Flood outline with thick glaze-consistency red-tinted Royal Icing.

Royal Icing

Ingredients

1
16 ounce package powdered sugar (4-1/4 cups)
3
tablespoons meringue powder
1/2
teaspoon cream of tartar
1/2
cup warm water
1
teaspoon vanilla

Directions

  1. In a large mixing bowl stir together the powdered sugar, meringue powder, and cream of tartar. Add the water and vanilla. Beat with an electric mixer on low speed until combined; beat on high speed for 7 to 10 minutes or until icing is very stiff. If not using right away, cover bowl with a damp paper towel and cover paper towel with plastic wrap; chill for up to 48 hours.

Creamy White Frosting

Ingredients

1
cup shortening
1 1/2
teaspoons vanilla
1/2
teaspoon almond extract
1
16 ounce package powdered sugar (about 4 cups)
3
tablespoons milk

Directions

  1. In a large mixing bowl beat shortening, vanilla, and almond extract with an electric mixer on medium speed for 30 seconds. Gradually add about half of the powdered sugar, beating well. Beat in 2 tablespoons of the milk. Gradually beat in the remaining powdered sugar and enough of the remaining milk to reach spreading consistency.
From the Test Kitchen
**Tip:

Meringue powder is a mixture of pasteurized dried egg whites, sugar, and edible gums. Look for it in the baking aisle of your supermarket or at a specialty food store.

Nutrition Facts

(Bell Wreath Gingerbread Cookies )
    Per serving:
  • 82 kcal cal.,
  • 3 g fat
  • (1 g sat. fat,
  • 1 g polyunsaturated fat,
  • 1 g monounsatured fat),
  • 6 mg chol.,
  • 28 mg sodium,
  • 13 g carb.,
  • 0 g fiber,
  • 5 g sugar,
  • 1 g pro.
  • Percent Daily Values are based on a 2,000 calorie diet

Nutrition Facts

(Creamy White Frosting)
    Per serving:
  • 298 kcal cal.,
  • 16 g fat
  • (4 g sat. fat,
  • 0 mg chol.,
  • 2 mg sodium,
  • 38 g carb.,
  • 0 g fiber,
  • 0 g pro.
  • Percent Daily Values are based on a 2,000 calorie diet

Related Categories

Chocolate Desserts, Desserts
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