Gingerbread Christmas tree

As easy to make as it is impressive, this sweetly stunning gingerbread centerpiece is sure to win oohs and ahhs at any holiday celebration Snow-Kissed Gingerbread Christmas Tree

4 oz. white fondant

11⁄2 sticks butter, at room temp.

1 cup brown sugar

1 cup molasses

1⁄4 cup maple syrup

1 Tbs. vanilla extract

1 Tbs. pumpkin pie spice 2 whole eggs plus 2 egg whites,

at room temp. and divided

6 cups all-purpose flour

3 cups powdered sugar

1 lemon, juiced

1⁄4 cup red, white and silver

chocolate candies

1⁄2 cup unsweetened shredded

coconut 1 Roll out fondant to 1⁄4" thickness. Using 1" snowflake cutter, cut out 6 snowflakes. Using 2" snowflake cutter, cut out 1 snowflake. Let air-dry 8 hrs.

2

With mixer on medium speed, cream butter and brown sugar. Beat in next 4 ingredients and whole eggs; slowly add flour. Beat until dough forms; divide and press into 2 disks. Wrap; chill 2 hrs.

3 Heat oven to 350°F. On floured work surface, roll out dough in batches to

1⁄4" thickness. Cut out 36 triangles as (below, step 1). Divide among 4 lined baking sheets; bake 10 to 12 min. Let cool. Sort into stacks (below, step 2).

4 With mixer on medium speed, beat egg whites and powdered sugar to stiff peaks. Beat in 2 tsp. lemon juice. Transfer to pastry bag fitted with round tip. Use icing to secure cookies (below, step 3). Adhere candies and fondant snowflakes to tree edges with icing. Sprinkle tree with coconut as desired.