Gingerbread Cookie Wreath

*Gingerbread Cookie Wreath*
Serves 16

A wonderful confection that is not only pleasing to the eye to behold, but mighty pleasing to the taste buds to eat as well . . . a delightfully delicious centre piece for your Christmas table.

3 TBS all purpose flour
1 batch of gingerbread cookie dough (see below)
2 cups icing sugar (260g)
3 to 4 TBS water or milk
Food colouring (if desires)
assorted small candy sprinkles, edible glitter and or decorator sugar

Heat the oven to 350*F/180*C. LIne a cookie sheet with parchment paper. Draw a ten inch circle on the paper. Turn the paper over so that the ink is underneath, but you can still see it through the paper.

Sprinkle 1 TBS of the flour on the workspace. Shape 1/3 of the cough into a ball and press it down into the flour. Press the dough to form a 6 inch round, turning it and coating it with flour frequently. Place it in the centre of the circle on the baking sheet. Roll to form a 10 inch round about 1/4 inch thick. Cut a four inch round from out of the centre and set aside to use for cut out cookies.

Bake the wreath for 7 to 9 minutes or until light golden brown. Remove from the cookie sheet and place on a rack to cool completely.

Meanwhile roll half of the remaining dough out on the floured surface to 1/4 inch thickness. With 1 1/2 inch to 3 inch Christmas cookie cutters, cut out shapes. Place on an ungreased baking sheet. Repeat with remaining dough scraps and flour until it is all used up.

Bake the shapes for 7 to 9 minutes or until light golden brown. Remove from the baking sheets and place on wire racks to cool before decorating and icing.

In a small bowl blend together the icing sugar and enough water to make a spreading consistency. Divide into small bowls and add colouring if desired. Frost and decorate cookies as you wish with various coloured sugars, sprinkles and dragees. With dabs of frosting, attach the decorated cookies to the cookie wreath, allowing one layer of cookies to set before adding another.



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