Citrus Gingerbread Trees

Adapted from Martha Stewart’s Holiday Cookies Magazine 2010 

Makes about 24 trees 

2 sticks (8oz) unsalted butter, softened

1 cup packed, dark brown sugar

Zest of 3 mandarins and 1 meyer lemon, about 2 tablespoons of zest, loosely packed (can use any citrus zest you like) 

1 tablespoon finely grated fresh ginger root 

1 large egg 

1/2 cup unsulfured molasses 

2 1/2 teaspoons ground cinnamon 

2 teaspoons ground ginger 

1 teaspoon ground allspice 

1/2 teaspoon freshly grated nutmeg 

1/4 teaspoon freshly ground black pepper 

1 teaspoon baking soda 

1/4 teaspoon salt 

4 cups all-purpose flour, plus more for dusting the rolling surface 

Royal icing , sanding sugar, disco dust, and sugar pearls for decorating

Beat the butter, brown sugar, zests, and fresh ginger together with an electric mixer until light and fluffy, 3-4 minutes. Add the egg and mix well. Beat in the molasses. In a separate bowl whisk together cinnamon, ground ginger, allspice, nutmeg, black pepper, baking soda, salt and flour. Reduce speed to low and add flour mixture, 1 cup at a time, mixing just until incorporated. Divide dough into quarters, shape into disks and wrap well with plastic. Chill for 3-24 hours. 

Preheat oven to 375F. On a lightly floured work surface, roll out 1 disk of dough to 1/8 inch thickness. Cut out shapes using desired cookie cutters and place on parchment or silicone lined baking sheets. Repeat with remaining dough, re-rolling scraps as needed. Chill cut-outs on baking sheets for 20 minutes, until firm. 

Bake 2 sheets at a time, rotating pans halfway through, for 12-15 minutes. Let cool on baking sheets for 5 minutes before removing to a wire rack to cool completely before decorating. Cookies can be stored in an airtight container at room temperature for 1 week.

Royal Icing 

Adapted from Joy of Baking 

4 cups sifted confectioners’ sugar

3 tablespoons meringue powder

1/2 teaspoon vanilla extract

6 tablespoons warm water (more or less for desired consistency) 

Using an electric mixer, combine sugar and meringue powder, add vanilla and water and beat until glossy and stiff peaks form. Dilute with water as needed for desired consistency. Spoon icing into bowls and stir in food coloring to combine. Either use immediately or store in an airtight container. Fit icing bags with tips and fill with desired colors. Ice cookies as desired, sprinkle with sanding sugar while icing is wet, and allow to dry uncovered, at room temperature overnight to harden.

http://www.hungrygirlporvida.com/blog/2011/11/29/recipe-citrus-gingerbread-trees/