Cookie Chefs Gingerbread Cookies

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These gingerbread Cookie Chefs have created a holiday tree cookie masterpiece! Make the round cookie using the Push ‘N Print set, which cuts and imprints dough is a few easy steps.

Tools:

    * Christmas Push 'N Print™ Cutter Set 2308-4003
    * Cookie Sheet
    * Cooking Grid
    * Tips: 2, 4, 12, 16
    * 6 Piece Holiday Mini Cutter Set 2308-1250
    * Cake Board
    * Waxed paper
    * Knife

Ingredients:

    * Food Colors Kelly Green, Lemon Yellow, Red-Red, Brown
    * Meringue Powder
    * Roll-Out Cookie Dough (below)
    * Royal Icing
    * Grandma's Gingerbread Recipe (below)

Makes: Each cookie serves 1.

Roll-Out Cookies
Use this roll-out cookie dough to add dimension and interest to your cupcakes.

Source: Cupcake Fun
Ingredients:

    * 1 cup (2 sticks) butter softened
    * 1 1/2 cups granulated sugar
    * 1 egg
    * 1 1/2 teaspoons vanilla extract
    * 1/2 teaspoon no-color almond extract
    * 2 3/4 cups all-purpose flour
    * 2 teaspoons baking powder
    * 1 teaspoon salt

Makes: Each cookie serves 1.

instructions

1. Preheat oven to 400°F.

2. In large mixing bowl, cream butter with sugar with electric mixer until light and fluffy. Add in egg, vanilla and almond extracts. Mix flour, baking powder and salt; add 1 cup at a time to butter mixture, mixing after each addition.

3. Do not chill dough.

4. Divide dough into 2 balls. On a floured surface, roll each ball into a circle approximately 12 in. wide and 1/8 in. thick. Dip cookie cutter in flour before each use.

5. Bake cookies on ungreased cookie sheet on top rack of oven for 6-7 minutes or until cookies are lightly browned.

Grandma's Gingerbread Cookies
Top your holiday cupcakes with cookies. What a quick and easy way to decorate for the holidays.

Ingredients:

    * 5 1/2 - 6 cups all-purpose flour
    * 1 teaspoon baking soda
    * 1 teaspoon salt
    * 2 teaspoons ground cinnamon
    * 2 teaspoons powdered ginger
    * 1 teaspoon ground nutmeg
    * 1 teaspoon ground cloves
    * 1 cup solid vegetable shortening
    * 1 cup granulated sugar
    * 1 1/4 cups molasses
    * 2 eggs beaten

Makes: 40 medium-sized cookies. Each cookie serves 1.

instructions

Preheat oven to 375°F. Thoroughly mix flour, baking soda, salt and spices. Melt shortening in large saucepan. Cool slightly. Add sugar, molasses and eggs to saucepan; mix well. Add 4 cups dry ingredients and mix well.

Turn mixture onto lightly floured surface. Knead in remaining dry ingredients by hand. Add a little more flour, if necessary, to make firm dough.

On floured surface, roll out 1/8 to 1/4 in. thick for cut-out cookies. Bake on ungreased cookie sheet, small and medium-sized cookies for 6-10 minutes, large cookies for 10-15 minutes.

Note: If you’re not going to use your gingerbread dough right away, wrap in plastic and refrigerate.