3-D Gingerbread Trees
2013-12-01 20:27:12
Nutrition Facts
Serving Size
2126g
Amount Per Serving
Calories 8225
Calories from Fat 2448
% Daily Value *
Total Fat 277g
426%
Saturated Fat 135g
674%
Trans Fat 7g
Polyunsaturated Fat 49g
Monounsaturated Fat 75g
Cholesterol 860mg
287%
Sodium 2666mg
111%
Total Carbohydrates 1349g
450%
Dietary Fiber 24g
97%
Sugars 681g
Protein 93g
Vitamin A
125%
Vitamin C
0%
Calcium
122%
Iron
162%
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
Ingredients
- Ingredients
- 1 cup butter, softened
- 1 cup sugar
- 1 teaspoon baking powder
- 1/2 teaspoon salt
- 1/4 teaspoon baking soda
- 2 teaspoons ground cinnamon
- 2 teaspoons ground ginger
- 1 teaspoon ground cloves
- 1 cup molasses
- 2 eggs
- 2 tablespoons cider vinegar
- 6 cups all-purpose flour
- 1 recipe Royal Icing
Instructions
- Directions
- 1. 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.
- 2. 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.
- 3. 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.
- 4. Assemble four triangles together, using stiff Royal Icing at the edges. Decorate the trees as desired with more Royal Icing and pastel candies.
- Royal Icing
- Yield: 2 cups
- Ingredients
- 1 pound powdered sugar (1 box, or about 4 1/4 cups)
- 2 tablespoons meringue powder or powdered egg whites
- 1/4 cup water
- Directions
- 1. 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.)
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