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Recipe: Frosted Ginger Trees


Similar Categories:  Frosted, Ginger, Trees

2 oz SQUARES UNSWEETENED
-CHOCOLATE
1/2 c BUTTER OR MARGARINE
1 c LIGHT BROWN SUGAR; FIRMLY
-PACKED
1/2 ts VANILLA EXTRACT
1 lg EGG
2 c ALL-PURPOSE FLOUR
1/2 ts BAKING POWDER
1/4 ts SALT
1 tb GROUND GINGER
MULTICOLORED NONPARIELS

IN SMALL HEAVY SAUCEPAN OVER VERY LOW HEAT, STIR CHOCOLATE UNTIL MELTED AND
SMOOTH. REMOVE FROM HEAT; COOL. IN LARGE BOWL WITH ELECTRIC MIXER AT MEDIUM
SPEED, BEAT BUTTER, GINGER, SUGAR AND VANILLA UNTIL LIGHT AND FLUFFY; BEAT
EGGS IN WELL; BEAT IN MELTED CHOCOLATE. IN SMALL BOWL COMBINE FLOUR, BAKING
POWDER AND SALT; WITH MIXER AT LOW SPEED, BEAT INTO BUTTER-CHOCOLATE
MIXTURE TO BLEND WELL. FLATTEN DOUGH TO DISK SHAPE; REFRIGERATE, WRAPPED IN
PLASTIC, 30 MINUTES. HEAT OVEN TO 350 DEGREES. AFTER CHILLING, ROLL OUT TO
1/8 INCH THICKNESS; CUT INTO 3 INCH CHRISTMAS TREES. BAKE 6 TO 7 MINUTES.
WHEN COOL, DRIZZLE WITH QUICK CONFECTIONERS' ICING. SPRINKLE WITH
MULTICOLORED NONPARIELS. MAKES ABOUT 2 DOZEN.
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Similar Categories:  Frosted, Ginger, Trees
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