Last year, I brought bite-size, sparkly cranberry cookies to the now-annual I’ll Bring the Cookies event, wherein every day in December a different blogger features a sure-to-be clever and yummy cookie recipe to over at In Katrina’s Kitchen.
This year, I brought gingerbread cookie rings. Is gingerbread too predictable for Christmas? Alas, I’ll say traditional, not predictable. And this gingerbread recipe is just right for cut-out cookies, making ornaments and building houses. It’s not too sweet, crunchy (so soft gingerbread lovers, be warned) and holds its shape oh so perfectly while baking. Decorate these rings, or wreaths, or ornaments, or whatever you want to call them, any way you please. I made curlycue rings with royal icing and sprinkles, but dots and stripes would be even easier.
For the full post with how-tos click HERE to visit In Katrina’s Kitchen.
And extra bonus, she’s giving away a signed copy of Sugarlicious!!
I’ll also add this recipe to my cookie and icing recipe page for Christmases to come.
(any comments here, while always appreciated, are NOT entered in the giveaway, so be sure to click the link.)
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