Gingerbread Cookie Wreath

Steps

• 1

  Line cookie sheet with cooking parchment paper. Draw 11-inch circle on paper. Turn paper over so mark is on underside; line will show through.
• 2

  In large bowl, break up 2 rolls cookie dough; stir in molasses. Add flour, cinnamon, ginger, allspice and cloves; mix thoroughly with hands. (DO NOT EAT RAW COOKIE DOUGH AFTER COMBINING WITH FLOUR.) Divide dough into thirds; shape into 3 disks. Wrap in plastic wrap. Refrigerate 1 to 2 hours or until thoroughly chilled.
• 3

  Heat oven to 350°F. On floured surface, shape one-third of the cookie dough into ball; press into flour. Keep remaining dough refrigerated. Press dough to form 8-inch round. Place in center of circle on paper-lined cookie sheet. Roll to form 11-inch round, about 1/4 inch thick. If necessary, trim uneven edges. Cut 4-inch round from center; remove smaller dough round, and set aside for cutout cookies.
• 4

  Bake wreath 8 to 10 minutes or until set and light golden brown. Cool 4 minutes; remove from cookie sheet to cooling rack to cool completely.
• 5

  Meanwhile, roll half of remaining dough on floured surface to 1/4 inch thick. With 1 1/2- to 3-inch cookie cutters, cut out shapes. Place on ungreased cookie sheets. Repeat with remaining half of dough, rerolling scraps.
• 6

  Bake 8 to 10 minutes or until set and light golden brown. Remove from cookie sheets to cooling rack. Cool completely, about 15 minutes.
• 7

  In small bowl, blend powdered sugar and enough water for desired spreading consistency. Divide frosting into small bowls; add food colors as desired. Frost and decorate cookies as desired. With dabs of frosting, attach cookies to cookie wreath, allowing 1 layer to set before adding another layer. Serve remaining cookies with wreath.