Tasha Tudor: Christmas-Tree Gingerbread


| December/January 1994





Makes about 10 large animal figures

Tasha uses this sturdy gingerbread for making tree ornaments or gingerbread houses, but it makes for rather dull eating. She cuts out animal shapes freehand, but you can use cookie cutters if you’d rather. Use your favorite white frosting to decorate them.

You can also use this recipe to make a gingerbread house by baking slabs for the sides and the roof. It is a good idea to prick holes where you wish to sew the walls together when baked. Tasha then uses white boiled frosting for the snow and decorations, but use your imagination. Set the house on a mirror for the effect of a lake, and arrange spruce and other twigs for a forest.

• 1 cup (2 sticks) unsalted butter, softened
• 1 cup dark brown sugar
• 3 farm-fresh eggs, well beaten
• 1 1/2 cups molasses
• 6 cups unbleached flour
• 1 1/2 tablespoons ginger
• 2 1/2 teaspoons salt
• 1 1/2 teaspoons baking soda
• 1 teaspoon cinnamon

1. In a mixing bowl, cream the butter and add the brown sugar, eggs, and molasses. Sift together all the dry ingredients and add them to the butter mixture. Mix thoroughly and chill well ­before rolling out on a floured slab.

2. Preheat the oven to 350°F and grease a cookie sheet.





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