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PHOTO  AND RECIPE SUBMITTED BY Alexandra Lim
Here are some edible gingerbread ornaments and gingerbread houses below with recipe and comments from Facebook Group TRIED AND TRUE RECIPES

Comments from TRIED AND TRUE RECIPES on FACEBOOK

  • Nancy Sousley Gorgeous & it took lots of time & patience I’m sure. I tried to grab the tree, blue ball & snowflake.
  • Serena Adkins Ellison WOW such attention to detail .. you and my friend Rosetta Sperring are two wonderful bakers let me tell ya.. WOW.
  • Judith Parady Rice What a great idea to do this . When kids come to visit they can just walk to the tree and help themselves to a treat. Beautiful work and what patience,, and detail. WOW!
  • Teresa Allen Wonderful! I enjoy just looking at them.
  • Serena Adkins Ellison do you have a special gingerbread recipe for your cookies.. these look professional
  • Patricia Stover They are all beautiful and edible too!
  • Alexandra Lim Thank you for the compliments everyone, it did take a lot of time and patience decorating them. My kitchen angel worked hard helping me and it was her idea to make the edible ornaments.
  • Alexandra Lim Here’s the recipe – its the same one I used for the mini gingerbread houses.
    INGREDIENTS
    6 cups all-purpose flour
    1 teaspoon baking soda
    1 teaspoon baking powder
    1 1/2 teaspoons salt
    1 tablespoon, plus 1 teaspoon ground ginger
    1 tablespoon, plus 1 teaspoon ground cinnamon
    1 1/2 teaspoons ground clove
    1 cup unsalted butter, room temperature
    1 cup dark brown sugar, well packed
    2 eggs
    1 cup molasses

    DIRECTIONS
    To make the gingerbread cookie dough:
    In a bowl, whisk together the flour, baking soda, baking powder, salt, ginger, cinnamon, and clove.
    In the bowl of a stand mixer cream together the butter and brown sugar with the paddle attachment, until light and fluffy, about 2 minutes on medium high speed. Scrape down the sides of the bowl. Add the eggs one at a time, mixing well between each and scraping the sides of the bowl. Mix in the molasses on low speed, until well blended. Add the flour all at once and mix on low speed just until it all comes together. Scrape down the bowl and turn the speed to medium, beat for 15 seconds.
    Wrap the gingerbread dough in plastic and refrigerate until set up, at least an hour.
    Preheat oven to 350 degrees F. Line a cookie sheet with parchment.
    Bake for 5 minutes, then rotate the cookie sheets in the oven front to back and top to bottom. Bake for an additional 3 to 5 minutes. Be very careful not to over bake, since the cookies are already so dark it can be hard to tell when they are done. The tops will be slightly dull when they are done.



     

    Alexandra Lim 

    Mini Gingerbread Houses waiting to be filled with candies

     

     

     

     

Serena Adkins Ellison WHAT FUN!!!!!! I love them.. what kind of candies are you putting inside?
Veronica McBee WHAT A VERY NEAT IDEA………….

Alexandra Lim different flavored M&Ms

 

 

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