December really is the month of giveaways here at the decorated cookie. Giveaways and collaboration with all of my favorite, sweet blogs. So this blogger is one lucky gal to be in cahoots with these geniuses. And, one randomly drawn reader is the lucky one, because you know what Jill of Kitchen Fun with My 3 Sons and Beth of Hungry Happenings gathered together for you? 20 bloggers with 20 gingerbread recipes AND a fabulous giveaway of over $300 in prizes. For giveaway details, scroll to the end of the post.
to see these wonderful gingerbread themed recipes.
3. Gingerbread Angle Ornament by Haniela’s
For this gingerbread-themed blog hop, I made teeny, bite-size gingerbread cookie houses. For teeny, tiny gingerbread people (um, not shown, but they are in there, I think). The best part about these cuties is that the construction part takes zero skill. If you can stack stuff, you can make these.
how to make bite-size gingerbread houses
you will need:
*Use any preferred recipes for the cookies and icing, or follow the links above to my favorites. Find the dough scraper and disposable decorating bags in the craft store. For food coloring, I prefer Americolor Soft Gel Paste in Bright White. See below for links.
step one: bake your cookies.
Prepare gingerbread dough, chill, and roll about about 1/8 to 1/4-inch thick on a floured surface. Cut out rectangles 1 x 1/2 inches. To do this, I lightly scored a grid on the dough with a knife and used my dough scraper to cut out the rectangles. Bake on a parchment paper-lined baking tray according to the recipe (you may have to reduce the time by a couple minutes since these are so tiny) and let cool completely.
step two: prepare your icing.
Prepare royal icing according to the recipe and tint white with the food coloring. Fill a disposable decorating bag with the icing and close tightly with a rubber band.
step three: stack your cookies.
Break apart the pieces of Toblerone chocolate and set aside. Snip about 1/4-inch from the tip of the decorating bag. Pipe to cover the top of a rectangle cookie. Top with another cookie. Pipe more icing on top of the stack and set a piece of chocolate on top. If desired, sprinkle with confectioner’s sugar. Let dry overnight.