Tuesday, December 22, 2015

Gingerbread Wreath Cookies


I have to credit my #65 Wilton leaf tip for these cute and realistic looking gingerbread wreath cookies. Making them isn't hard at all, it just takes some time. The real trick is just piping the leaves in random directions, making their placement look as natural as possible.

These make great Christmas tree ornaments and can be enjoyed year after year if you carefully box them up after the holidays. Keep them wrapped in tissue paper and nice and dry.

Here's how to make them:
Bake some round gingerbread cookies and be sure to make a hole in the dough before baking if you want to turn them into ornaments.

Outline a wreath shape with white icing.

Immediately fill it in and use a skewer or scribe tool to help evenly distribute the icing.

Give the cookie a gentle shake to help the icing settle and set it aside to dry completely before moving onto the next step.

When the cookie is dry mix up some stiff green icing and place it in a pastry bag fitted with a small leaf tip. I used a Wilton #65. Start piping leaves, working your way around and trying to make their placement as natural as possible.

One done, more to go!

Once the leaves have dried for at least 15 minutes, you can pipe on some small red berries using medium consistency red icing and a #1 tip. Let the cookie dry completely before threading twine or a small ribbon through the hole.
Once I got going with my leaf piping,  I found it hard to stop!

Cookie closeup.

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