3-D Gingerbread Trees

• Vegetarian

• Produce

  • 2 tsp Ginger, ground

• Refrigerated

  • 2 Eggs

• Condiments

  • 1 cup Molasses

• Baking & Spices

  • 6 cups All-purpose flour
  • 1 tsp Baking powder
  • 1/4 tsp Baking soda
  • 2 tsp Cinnamon, ground
  • 1 tsp Cloves, ground
  • 1 Recipe royal icing
  • 1/2 tsp Salt
  • 1 cup Sugar

• Oils & Vinegars

  • 2 tbsp Cider vinegar

• Dairy

  • 1 cup Butter

Found on bhg.com

Directions

• 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.