Photo Courtesy of Oxmoor House
A variety of candies transform ordinary cookies into seasonal sweets.
Hands-on time: 40 minutes Total time: 1 hour 10 minutes
Makes 16 cookies
1 (14.5-ounce) package gingerbread mix
1 teaspoon meringue powder
½ teaspoon hot water
1 (12-ounce) container ready-to-spread fluffy white frosting
32 miniature candy canes
32 black licorice candies
16 sour red cherry candies
1. Preheat the oven to 375°F. Line baking sheets with parchment paper. Prepare the gingerbread dough according to the package instructions for gingersnap cookies.
2. Place the dough on a lightly floured surface, roll to 1/4-inch thickness, and cut into 3½-inch ovals, using a floured egg-shaped or oval cookie cutter. Place 2 inches apart on prepared baking sheets.
3. Bake at 375°F for 8 to 10 minutes or until the edges are lightly browned. Transfer to wire racks, and cool completely (about 20 minutes).
4. Stir together the meringue powder and hot water until combined; stir in the frosting. Spoon frosting mixture into a zip-top plastic freezer bag; snip off 1 corner of the bag to make a small hole. Squeeze the bag to pipe 1 dot of frosting mixture at the top of 1 cookie; press the straight ends of 2 candy canes into the frosting to form antlers. (Prop up the candy canes as needed.) Pipe 2 large frosting ovals in the center of cookie; press 1 licorice candy in each oval to form eyes. Pipe 1 dot of frosting at bottom of cookie; press 1 cherry candy in dot to form a nose. Repeat the procedure with the remaining cookies, frosting mixture, and candies. Let stand to dry completely.