This Friday was supposed to be my day off after my email was caught up and my client menus were sent out. I was supposed to have a glorious afternoon shopping at the One of a Kind Show but somehow life gets in the way and by the time that I had my ‘work’ done I only had 2 hours til I had to pick up my son from school so……I baked off some gingerbread. It’s snowy here in Toronto and I wanted the house to have a holiday feel to it so what better way then to make gingerbread cookies.
I baked cookie ornaments.

I will decorate these and then package them up for sale to make your tree beautiful and edible at the same time.
I use the Wilton Gingerbread recipe. I truly have been using it for about 20 years. It is reliable, extremely tasty and very sturdy. It’s the perfect dough for gingerbread houses which I will make a little later on in the month. I make the dough in my 5 quart mixer. The dough is pliable and easy to work with while it’s still warm but as it sits it becomes tougher so don’t be tempted to make this dough in advance (I learned the hard way with a full 23 litre pail of g/bread dough).

Keep tuned to watch the decorating in progress. If you looking for a good client gift a dozen of these gingerbread cookie ornaments sells for $15.

See you next time.