This is the idea from my dear blogging friend, Diana. It is no surprise that Diana came up this cute idea because she is such a giving and thoughtful lady! Not only is this edible garland decorative, but the yummy cookies are wrapped so that with just a snip, you can send your holiday guests home with a special little treat.
Attach a ribbon or piece of yarn to the handle of a pair of scissors (or keep a pair in a safe place near the front door) and cut the plastic wrap between each cookie.
- Working on a long counter top or kitchen table, Pull out a long section of plastic wrap a couple feet longer than your window or door.
- Place cookies, face down and about 6-inches apart down the center of the plastic wrap.
- Fold the sides over the cookies. Cut pieces of yarn or ribbon and tie a small bow above and below each cookie creating little packages.
- Using another piece of ribbon or yarn, tie to the top of the cookie garland and make a loop. Place the loop over a small nail or hook placed where you want to hang the cookie garland. I used a nail just above the door trim so the hole won’t show when removed.
- Attach a large bow at the top.
- As your guests are leaving, cut between the bows to separate the treats.
Gingerbread Cookies Parting Treats Recipe
3 cups all-purpose flour
1 1/2 teaspoons baking powder
3/4 teaspoon baking soda
1/4 teaspoon salt
1 tablespoon ground ginger
1 3/4 teaspoons ground cinnamon
1/4 teaspoon ground cloves
6 tablespoons unsalted butter
3/4 cup dark brown sugar
1 large egg
1/2 cup molasses
2 teaspoons vanilla
1 teaspoon finely grated lemon zest
In a small bowl, whisk together flour, baking powder, baking soda, salt, ginger, cinnamon, and cloves until well blended.
In a large bowl beat butter, brown sugar, and egg on medium speed until well blended.
Add molasses, vanilla, and lemon zest and continue to mix.
Gradually stir in dry ingredients until incorporated.
Divide dough in half and wrap each half in plastic and let stand at room temperature for at least 2 hours or up to 8 hours. (I chill the dough in the refrigerator)
Preheat oven to 375°.
Grease or line cookie sheets with parchment paper or silicon pad.
Place 1 portion of the dough on a lightly floured surface.Sprinkle flour over dough and rolling pin.
Roll dough to a scant 1/4-inch thick, using additional flour as needed.
Cut out cookies with desired cutter. Space cookies 1 1/2-inches apart.
Bake 1 sheet at a time for 7-10 minutes (the lower time will give you softer cookies).
Remove cookie sheet from oven and allow the cookies to stand until the cookies are firm enough to move to a wire rack.
When cookies are cool, decorate as desired.
Yield: 24 5-inch tall cookies
Royal Frosting Recipe
This makes a lot of frosting, way more than you will need for one batch of gingerbread cookies. I store the extra right in the piping bag, being sure the tip is covered tightly with plastic. I have kept it for several days (refrigerated) but it will probably keep longer (in the refrigerator). Bring to room temperature before using.
3 egg whites or 1/4 cup meringue powder combined with 1/2 cup of cold water in place of the egg whites. I like using meringue powder instead of the egg whites.
1/2 teaspoon cream of tartar
4 cups (1 pound) unsifted confectioner sugar
food coloring, if desired
In a large bowl, whip the egg whites with the cream of tartar until foamy.
Sprinkle in the sugar gradually, whipping all the while. The more you whip the icing, the stiffer it’ll be and the faster it will harden up. If you want to “paint” with the icing, you can use food coloring to create different colors and thin the icing with a few drops of water so it will flow.
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