Edible Christmas Crafts For Kids

Ingredients:
DOUGH:
1-1/3 cups packed brown sugar
1-1/3 cups molasses
2 cups cold butter, cubed
2 eggs, lightly beaten
8 cups all-purpose flour
3 tablespoons ground ginger
2 tablespoons ground cinnamon
4 teaspoons baking soda
2 teaspoons ground allspice
2 teaspoons ground cloves
1 teaspoon salt
1 teaspoon ground cardamom

ROYAL ICING AND DECORATIONS:
7-1/2 cups confectioners' sugar, divided
6 tablespoons meringue powder, divided
10 tablespoons warm water, divided Edible glitter Candy of your choice Dark chocolate and white candy coating, melted

EQUIPMENT:
Pencil Ruler Waxed paper Scissors Cookie cutters-round (2-1/2 inches, 2 inches and 1-1/2 inches) and star-shaped (3 inches, 2 inches and 1 inch) #101 petal pastry tip

Directions:
To create star templates:
(1.) With a pencil and ruler, draw five-pointed stars on sheets of waxed paper, labeling each template with its dimensions. Draw an 8-1/2-in. star, 8-in. star, 7-1/2-in. star, 7-1/4-in. star, 6-3/4-in. star, 6-in. star and 4-1/2-in. star. Cut out with scissors and set aside.

To make dough:
(2.) In a large saucepan over medium heat, bring brown sugar and molasses just to a boil, stirring constantly. Remove from the heat; stir in butter until melted. Stir in eggs until blended. Combine the remaining dough ingredients; stir into brown sugar mixture. Divide dough into four portions. On a lightly floured surface, roll out each portion to 1/4-in. thickness. Using templates, cut one 8-1/2-in. star, two 8-in. stars, one 7-1/2-in. star, two 7-1/4-in. stars, one 6-3/4-in. star, two 6-in. stars and one 4-1/2-in. star.
(3.) Place on greased baking sheets. Bake at 325° for 12-15 minutes or until set. Remove to wire racks to cool.
(4.) Cut two circles using a floured 2-1/2-in. round cookie cutter. Cut 12 circles using a floured 2-in. round cookie cutter. Cut two circles using a floured 1-1/2-in. round cookie cutter. Cut remaining dough using floured star-shaped cookie cutters. Reroll scraps. Place on greased baking sheets. Bake at 325° for 10-12 minutes or until set. Remove to wire racks to cool.

For one batch of icing:
(5.) In a large bowl, combine 3-3/4 cups confectioners' sugar, 3 tablespoons meringue powder and 5 tablespoons water; beat on low speed just until combined. Beat on high for 4-5 minutes or until stiff peaks form. Keep icing covered at all times with a damp cloth. If necessary, beat again on high speed to restore texture.

To assemble:
(6.) With icing and round cookies, make six large sandwich cookies and one small sandwich cookie. Let stand for 15 minutes or until set. Place the 8-1/2-in. star on a serving plate. Spread a small amount of icing onto center of star; top with an 8-in. star. Spread a small amount of icing onto center of star; top with a large sandwich cookie. Spread a small amount of icing onto sandwich cookie; top with remaining 8-in. star. Let stand for 15 minutes or until set. Repeat with remaining icing, sandwich cookies and stars, building tree using the largest stars and sandwich cookies first. After each star is added, let stand for 15 minutes or until set.

To decorate:
(7.) Prepare a second batch of icing. Cut a small hole in the corner of a pastry or plastic bag; insert #101 petal tip. Fill bag with icing. Decorate tree as desired with icing, edible glitter and candy. Decorate a 2-in. star cookie as desired; secure on the treetop with icing.

To decorate small star cookies: Dip cookies in melted candy coating; place on waxed paper and let stand until set. Sprinkle white cookies with edible glitter. Leave some cookies plain if desired. Gently place cookies onto tree branches and on the serving platter.

Ingredients:
1/3 cup packed brown sugar
1/3 cup corn syrup
1/4 cup butter, cubed
1-2/3 cups all-purpose flour
3/4 teaspoon ground cinnamon
1/2 teaspoon ground ginger
1/8 teaspoon salt
Waxed paper and parchment paper
3 butterscotch candies, crushed
1-1/2 teaspoons water Red and green paste food coloring
New paintbrush

ICING AND ASSEMBLY:
3-3/4 cups confectioners' sugar
2 tablespoons meringue powder
1/8 teaspoon cream of tartar
2 tablespoons water
Pastry tips-round tips #4 and #2, star tip #14
Gold dragee,
edible glitter,
cardboard cake circle (8 inches),
frosted bite-size Shredded Wheat,
peppermint candy sticks,
small jelly beans,
milk chocolate M&M,
miniature candy canes,
jumbo heart sprinkles,
jumbo gumdrops,
red licorice,
butterscotch candies,
pretzel rods and jumbo peppermint stick

Directions:
(1.)To make dough: In a small saucepan, combine the brown sugar, corn syrup and butter. Cook and stir over medium heat until butter is melted. Combine the flour, cinnamon, ginger and salt; stir into brown sugar mixture (mixture will be stiff). Transfer to a small bowl. Refrigerate for 1 hour or until easy to handle.
(2.)Trace patterns onto waxed paper; cut out. On a lightly floured surface, roll out dough to 1/8-in. thickness. Position patterns on dough and cut out. Using a sharp knife, score outlines to mark windows and door where indicated on pattern, being careful not to cut all the way through dough.
(3.) Using a toothpick, draw lines into dough to form bricks on all pieces except door area and roof. (Keep pieces covered to prevent them from drying out.) Transfer all cutouts to a parchment paper-lined baking sheet. Bake at 350° for 12-15 minutes or until browned.
(4.) Immediately replace patterns on cutouts and cut around edges to trim excess. Cut out windows completely. Cool on pans for 2 minutes before carefully removing to wire racks to cool completely.
(5.) Return front of house to a parchment paper-lined baking sheet. Spoon 1 teaspoon crushed candies into each window cutout. Bake at 400° for 3-4 minutes or until candy is melted. Cool completely on baking sheet before removing.
(6.) Tint water with desired amount of red food coloring. Using paintbrush, paint mixture over each piece except door area and roof; blot gently with paper towels and let dry.

To make icing:
(7.) In a large bowl, combine the confectioners' sugar, meringue powder and cream of tartar. Add water; beat on low speed just until combined. Beat on high for 4-5 minutes or until stiff peaks form. Keep icing covered at all times with a damp cloth. To assemble frame of house: Working with a small amount of icing at a time, wipe icing over bricks using your fingertip. Immediately wipe gently with paper towels to remove excess. Place front of house on a flat surface. Tint a small amount of icing green and a small amount red. Cut a small hole in the corner of a pastry or plastic bag; insert #4 round pastry tip. Fill the bag with white icing. Pipe lines to trim door and windows, and to form windowpanes. For door knob, attach dragee with icing. Using a #14 star tip and green icing, pipe garland along windows and a wreath on door. Using a #2 round tip and red icing, pipe berries on garland and a bow and berries on wreath. Pipe additional details as desired; sprinkle immediately with glitter. Let dry completely.
(8.) Pipe icing along base and one side of front of house and the adjoining side wall. Place walls at right angles to each other on cake circle; prop with small cans. Pipe icing along inside and outside edges for added stability. Repeat with second side section and back. Let dry completely.

For chimney:
(9.) Pipe icing along one side of front of chimney and one adjoining side wall. Position at right angles to each other and place on waxed paper; pipe icing along inside edge for added stability. Hold in place until secure. Repeat with remaining sides. Let dry completely.

To assemble roof:
(10.) Generously pipe icing along top edges of house. Position roof pieces so there is equal overhang in front and back. Pipe icing along the joining edges. Prop bottoms of roof pieces with cans until roof is completely dry.
(11.) On left roof piece, position chimney 1-3/4 inches from the front and 1-3/4 inches down from the top. Pipe dots of icing to mark the position of bottom chimney corners. Pipe icing onto the edges of chimney and attach to roof. Hold in place until secure, about 1 minute. Let dry completely.
(12.) Center cap of chimney over chimney top, leaving a small overhang on all sides; attach with icing.

To decorate roof:
With tip #4, pipe icing along bottom of chimney side of roof. Press five Shredded Wheat pieces into icing in a row; repeat to cover both roof pieces. On one roof piece, pipe a line of icing along top row of Shredded Wheat; press a candy stick into icing. Repeat on other side. Attach four Shredded Wheat pieces along the peak of the roof with icing; arrange jelly beans along peak and an M&M at the front gable. Shape two miniature candy canes into a heart shape; attach to roof. Decorate as desired with heart sprinkles and additional icing.

For finishing touches:
Cover cake circle with icing. For shrubs, immediately place gumdrops in front of house. Spread with green icing; pipe berries with red icing. For sidewalk, attach red licorice pieces in front of door; place butterscotch candies for stepping stones. Brush licorice with a small amount of water; sprinkle with glitter. Break pretzel rods into pieces; stack at side of house for firewood. For smoke, carefully cut the jumbo peppermint stick to desired length; attach to chimney cap with icing. Hold in place until secure, about 1 minute.

Ingredients:
3 cups self-rising flour
2 teaspoons ground ginger
1/2 teaspoon ground cloves
1/2 cup cold butter, cubed
2/3 cup packed brown sugar
1/3 cup molasses
1 egg, lightly beaten

ICING:
2-2/3 cups confectioners' sugar
1 tablespoon meringue powder
1/4 teaspoon cream of tartar
3 tablespoons water

Directions:
(1.) In a food processor, combine the flour, ginger and cloves. Add butter; cover and process until mixture resembles coarse crumbs. Add the brown sugar, molasses and egg; cover and process until blended. Wrap dough in plastic wrap; refrigerate for at least 30 minutes or until firm.
(2.) Unwrap dough; knead until smooth, about 8 times.
(3.) On a lightly floured surface, roll out dough to 1/4-in. thickness. Cut out eight trees with a floured 5-in. tree-shaped cookie cutter. Cut out eight 3-in. round circles, rerolling dough scraps if necessary. Place 2 in. apart on a greased baking sheet. Bake at 400° for 6 minutes.
(4.) Using a plastic straw, cut out circles in a random pattern on the trees (so candlelight can shine through). Bake 6-7 minutes longer or until firm. Remove to wire racks to cool.
(5.) For icing, in a large bowl, combine the confectioners' sugar, meringue powder and cream of tartar. Add water; beat on low speed for 1 minute or until very stiff. Cut a small hole in the corner of a pastry or plastic bag; insert a #5 round pastry tip. Outline trees and decorate trees with garland and ornaments as desired. Pipe icing onto the bottom edge of each tree; set tree on a round base about 1/2 in. from edge. For additional support, pipe another line of icing along the back of tree where it joins the base. Prop trees with small glasses until icing has set. Let stand overnight to dry completely. Royal icing Store in an airtight container.
(6.) Place a votive candle or tea light on the base of holder behind the tree, or attach a birthday candle with a dab of icing on the base. Be aware that the heat will eventually soften the icing.

Yield: 8 candle holders.

As a substitute for each cup of self-rising flour, place 1-1/2 teaspoons baking powder and 1/2 teaspoon salt in a measuring cup. Add all-purpose flour to measure 1 cup.

Ingredients:
Round cookie cutter
Aspic cookie cutter
Cookie dough
Crushed hard candies

Directions:Cover your baking sheet with foil. Roll out the dough and cut out rounds. Use aspic cutters to cut out shapes within each circle. Place on the baking sheet and fill the holes with the crushed candy (do not overfill). Bake as directed