Gingerbread Pine Tree Cookies Recipe
With 250 ml container size;
- 2- 2.5 cups flour
- 3 teaspoons of ginger
- 2 teaspoons of cinnamon
- Half a teaspoon of baking soda
- 1 pinch of salt
- 2 cardamom seeds
- 85 g butter
- Half cup granulated sugar
- 1 large egg
- 1/4 cup grape molasses
- Ornamental candies
2 cups of flour, ginger, cinnamon, baking soda, salt and crushed cardamom removed from the peel, blend it through a sieve and keep ready.
Whisk the butter and powdered sugar with a stand or hand mixer until it reaches a creamy consistency.
Add the eggs and molasses one by one and continue whisking.
When it gets a homogeneous consistency, slowly add the flour mixture and mix it (the dough should not stick to the hand but should be soft).
If you need it, add the remaining half a cup of flour under control.
Divide the dough into 2 parts and take it into small refrigerator bags and flatten it to be 2 cm thick (if you prepare this way, it will be easier to roll it out).
Let the dough stand in the refrigerator for at least 1 hour (you can prepare it a day beforehand).
In order to transfer the doughs to the tray without distorting their shape, roll them on a baking sheet with a roller until they are half a cm thin.
Pass the paper on the tray with the dough, cutting it with the patterns you want.
Do the same until the dough left over from the edges is finished.
Bake in an oven preheated to 170 degrees for 5 minutes, about 10-12 minutes until they turn pink.
Use the setting you bake cookies, as oven temperatures vary by brands!
After removing the cookies from the oven, place them on the tray until they are completely cool (cookies that are soft when hot will thicken when they are cool).
Starting from the biggest size of the cookies, apply a dessert spoon of icing to the bottom and stick it on the plate where you will be serving.
Get the image like in the photo by applying a full tablespoon of icing between each layer in turn.
Spread the remaining icing on the sides of the tree and sprinkle powdered sugar on them and on the sides and complete with ornamental candies.
Add 250 grams of powdered sugar, half a teaspoon of cream tartar, a pinch of salt and 1 pack of vanilla to 1 egg white and beat for 7-8 minutes with the high speed of the mixer.
If it doesn’t flow when you turn the container upside down, it is.
Take the Icing into the squeezing bag without waiting, close it by bending it from the top so that it does not take air, and make it ready for use.