Gingerbread Birdhouse Ornament Cookies
Recipe from Betty Crocker.
Recipe with annotations can be viewed at www.sprinklebakes.com
- 1 cup packed brown sugar
- 1/3 cup shortening
- 1 1/2 cups full-flavor molasses
- 2/3 cup water
- 6 cups Gold Medal® all-purpose flour
- 2 teaspoons baking soda
- 2 teaspoons ground ginger
- 1 teaspoon salt
- 1 teaspoon ground allspice
- 1 teaspoon ground cloves
- 1 teaspoon ground cinnamon
- Drinking straws
- 8 pretzel sticks, cut into 1-inch lengths
- 4 cups powdered sugar
- 1 teaspoon vanilla
- 4 to 5 tablespoons half-and-half
- Glitter gel for cookies and cakes
- Sanding sugars
- Thin ribbon or gold string
Adapted from sprinklebakes.com
In large bowl, mix brown sugar, shortening, molasses and cold water until well blended. Stir in flour, baking soda, ginger, salt, allspice, cloves and cinnamon. Cover and refrigerate at least 2 hours.
Heat oven to 350°F. Lightly grease cookie sheet. On lightly floured surface, roll dough 1/2 inch thick. Using knife or 2 1/2-inch cookie cutters, cut dough into squares or circles for bases of birdhouses, and into hearts for roofs.
Place heart shape upside down on top of square or circle, just overlapping. Using end of drinking straw, make hole in center of birdhouse base for door and at top of roof for hanging. Place about 1 1/2 inches apart on cookie sheet.
Bake about 15 minutes or until no indentation remains when touched. While warm, insert pretzel stick just below door hole for perch. Remove from cookie sheet. Cool completely.
In medium bowl, mix 4 cups powdered sugar, the vanilla and enough half-and-half for desired spreading consistency. Tint with food color as desired. Frost tops of cookies (roofs) with frosting; sprinkle with powdered sugar or sanding sugars. Decorate with decorating icing and sprinkles. Thread pieces of gold string through holes in tops of birdhouses; tie in knots to make hangers.