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BRIAN IN THE KITCHEN  brought to you by Stittsworth Meats

November 28 2012

Gingerbread Sandwich Trees

    3/4 cup butter, softened
    1 cup packed brown sugar
    1 egg
    3/4 cup molasses
    4 cups all-purpose flour
    3 teaspoons pumpkin pie spice
    1-1/2 teaspoons baking soda
    1-1/4 teaspoons ground ginger
    1/4 teaspoon salt
    M&M's minis
    3/4 cup vanilla or chocolate frosting
    Green food coloring, optional

In a large bowl, cream butter and brown sugar until light and fluffy. Add egg and molasses. Combine the flour, pumpkin pie spice, baking soda, ginger and salt; gradually add to creamed mixture and mix well. Cover and refrigerate for 2 hours or until easy to handle.
    
On a lightly floured surface, roll dough to 1/8-in. thickness.
    
Cut with a floured 3-in. tree-shaped cookie cutter. Place 2 in. apart on ungreased baking sheets. Gently press M&M's into half of the cookies.
    
Bake at 325° for 8-10 minutes or until edges are firm. Remove to wire racks to cool completely.
    
If using vanilla frosting, tint green if desired. Spread frosting over the bottoms of plain cookies; top with decorated cookies. Store in an airtight container. Yield: 2 dozen.