diy-gingerbread-puzzle-cookie-happy-christmas-new-year-party-snack-recipe

DIY Gingerbread Puzzle Cookie – Happy Christmas & New Year Party Snack Recipe

 

For the gingerbread cookie:

  1. Sift flour, baking soda, and baking powder into a medium bowl; set aside.
  2. Mix butter and sugar with an electric mixer on medium speed until fluffy, about 2 minutes; mix in spices and salt. Mix in egg and molasses, occasionally scraping down sides of bowl. Add flour mixture; mix on low speed until combined. Divide dough in half; pat into two disks. Wrap in plastic wrap; refrigerate 1 hour.
  3. Preheat oven to 350 degrees. On a lightly floured surface, roll out dough to 1/8 to 1/4 inch thick.
  4. To make puzzles, cut rolled dough into six rectangles, each 6 by 9 inches (reroll scraps once). Transfer to a parchment-lined baking sheet; refrigerate until firm, 20 to 30 minutes. Bake until cookies are set and edges are just starting to brown, 10 to 12 minutes. While cookies are hot, use a pizza cutter or paring knife to cut out desired puzzle shapes. Carefully lift edges of parchment to keep puzzle pieces together; transfer to a wire rack. Let cool completely.
  5. Fit a pastry bag with a 5/16-inch plain round tip (such as Ateco #3); fill with 1/2 cup untinted royal icing. Tie end with a rubber band; to prevent icing from drying out, stand bag, tip down, in a glass with a damp paper towel in the bottom. Tint remaining icing as desired; fill another pastry bag the same way.
  6. Outline each puzzle piece with tinted icing; fill outlined area with more icing, smoothing with an offset spatula to make a thin layer. Let dry completely, about 1 hour. Keeping pieces together, use untinted icing to outline the shape of a tree (design should overlap all pieces); decorate area inside outline as desired. One at a time, lift each piece; sprinkle with sanding sugar, tapping off any excess. Let dry 1 hour; package in boxes, or store in an airtight container up to 1 week.

For royal icing:

  1. Beat ingredients in a mixer bowl on low speed until smooth, about 7 minutes. If icing is too thick, add more water; if too thin, beat 2 to 3 minutes more.

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