Gingerbread Wreath

Ingredient

• 4 tbsp (60 mL) flour
• 1 pkg (510 g) Pillsbury* Refrigerated Gingerbread Cookies
• 2 cups (500 mL) icing sugar
• 3-4 tbsp (45-60 mL) water or milk
• Food colouring
• Assorted small candy sprinkles, edible glitter and/or coarse sugar

Preparation

1. Heat oven to 350°F (180°C). Line baking sheet with parchment paper. Draw 10-inch (25 cm) circle on paper. Turn paper over so mark is on underside; line will show.
2. Sprinkle 2 tbsp (25 mL) of the flour on work surface. Shape 1/3 of the cookie dough into ball; press into flour. Keep remaining dough refrigerated. Press dough to form 8-inch (20 cm) round, turning and coating with flour frequently. Place in center of circle on paper-lined cookie sheet. Roll to form 10-inch (25 cm) round, about 1/4 -inch (6 mm) thick. If necessary, trim uneven edges. Cut 4-inch (10 cm) round from center; remove smaller dough round and set aside for cut-out cookies.
3. Bake for 7 to 9 minutes or until light golden brown. Remove from baking sheet; place on cooling rack. Cool 10 minutes or until completely cooled.
4. Meanwhile, roll half of remaining dough on floured surface to 1/4-inch (6 mm) thickness. With 1 1/2 to 3-inch (3.5 to 7.5 cm) Christmas cookie cutters, cut out shapes. Place on ungreased baking sheets. Repeat with remaining half of dough, dough scraps and flour.
5. Bake shapes for 7 to 9 minutes or until light golden brown. Remove from baking sheets; place on cooling racks. Cool 10 minutes or until completely cooled.
6. In small bowl, blend icing sugar and enough water or milk for desired spreading consistency. Divide frosting into small bowls; add food colour as desired. Frost and decorate cookies as desired. With dabs of frosting, attach cut-out cookies to cookie wreath, allowing 1 layer to set before adding another layer.