Gingerbread Star Tree

• 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
• 7-1/2 cups confectioners' sugar, divided
• 6 tablespoons meringue powder, divided
• 10 tablespoons warm water, divided
• Confectioners' sugar
• Candy of your choice, edible glitter
• Dark chocolate and white candy coating, melted
• Scissors
• Cookie cuttersround (2-1/2 inches, 2 inches and 1-1/2 inches) and star-shaped (3 inches, 2 inches and 1 inch)
• #1 round or #101 petal pastry tip

1. Make star templates: Using a pencil and ruler, draw five-pointed stars in the following dimensions on waxed paper: 8-1/2 in., 8 in., 7-1/2 in., 7-1/4 in., 6-3/4 in., 6 in. and 4-1/2 in. Label each template with its dimensions. Cut out with scissors and set aside.
2. Make dough: 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.
3. Make large stars: 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. Place on greased
4. . Bake at 325u0b0 for 12-15 minutes or until set. Remove to wire racks to cool.
5. Make circles and small stars: 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, re-rolling scraps. Place on greased
6. . Bake at 325u0b0 for 10-12 minutes or until set. Remove to wire racks to cool.
7. Make icing: 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.
8. Assemble: Using icing and round cookies, make one 2-1/2-in. sandwich cookie, six 2-in. sandwich cookies and one 1-1/2-in. 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 2-1/2-in. round 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.
9. Decorate tree: Prepare a second batch of icing. Cut a small hole in the corner of a pastry or plastic bag; insert a small pastry tip. Fill bag with icing. Decorate tree as desired with icing, candy and confectioners sugar. Decorate a 2-in. star cookie as desired; secure on the treetop with icing.
10. 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.

brown sugar, molasses, cold butter, eggs, flour, ground ginger, ground cinnamon, baking soda, ground allspice, ground cloves, salt, ground cardamom, sugar, meringue powder, warm water, confectioners, your choice, chocolate, scissors, pastry tip

Taken from www.tasteofhome.com/recipes/gingerbread-star-tree/ (may not work)