Gingerbread Cookie Tree
2 recipes Gingerbread Cookies -- (see recipe)
4 cups powdered sugar
1 teaspoon vanilla
4 tablespoons half-and-half (4 to 5 tablespoons)
Assorted candies, if desired
Prepare and refrigerate recipes individually as directed. Heat oven to 350º. Lightly grease cookie sheet.
Roll half of 1 recipe of dough at a time 1/4 inch thick on floured surface. Cut 3 cookies of each size with floured cutter or patterns. Place about 2 inches apart on cookie sheet.
Bake large cookies 12 to 14 minutes and small cookies 8 to 10 minutes or until no indentation remains when touched. Cool slightly; remove from cookie sheet. Cool completely.
Beat powdered sugar, vanilla and half-and-half until smooth and of spreading consistency. Assemble tree on serving plate or foil-covered cardboard: Starting with largest cookies, stack cookies as frosted, or stack unfrosted cookies together with small dab of frosting in center of each. Let layers dry or hold cookies in place with bamboo skewers if necessary. Use remaining frosting to pipe "snow" on the tree with decorating bag. Decorate with assorted candies.