GingerbreadSandwich Trees
Makes2 Dozen
Cup Butter, Softened
1 Cup Packed Brown Sugar
1 Egg
Cup Molasses
4 Cups All-Purpose Flour
3 Teaspoons Pumpkin Pie Spice
1 Teaspoons Baking Soda
1 Teaspoons Ground Ginger
Teaspoon Salt
M&M;’s Miniature Baking Bits
Cup Vanilla Frosting
Cup Confectioners’ Sugar
Green Food Coloring, Optional
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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.
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On a lightly floured surface, roll dough to 1/8-inch thickness.
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Cut with a floured 3-inch tree-shaped cookie cutter. Place 2 inches apart on ungreased baking sheets. Gently press baking bits into half of the cookies.
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Bake at 325F for 8-10 minutes or until edges are firm. Remove to wire racks to cool completely.
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In a small bowl, combine frosting and confectioners’ sugar until smooth; tint green if desired. Spread over the bottoms of plain cookies; top with decorated cookies. Store in the refrigerator.
Recipe & Photo Credit: Taste of Home
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