= Make a gingerbread village

WITHOUT A doubt
Christmas means tradition,
and families throughout
Canada celebrate the season
in their own special way
with their own holiday
trademarks. Preparing for
the holiday starts with sear-
ching out treasured orna-
ments and festive wreaths,
picking out a colorful ad-
vent calendar and, of
course, lots of holiday bak-
ing.

For many families, the baking
spree is an event not to be missed.
Even the youngest members get in
on the fun dy adding their own
decorative touches to shortbread,
sugar cookies and gingerbread
houses — a perennial favorite.

This year, why not create a new
family tradition with this quaint
gingerbread village from the Fry’s
Cocoa test kitchen. It makes a
great family project and a choco-
latey good centrepiece. A varia-
tion of the gingerbread houses,
this charming village is simply ar-
ranged on a sheet of styrofoam to
create the effect of a snow-
sprinkled village street. Family
-members can add their own per-

sonal touches by using multi-_

colored frostings and _ their
favorite candies to decorate.

To make this unique treat, only
a few basic ingredients are needed,

most of which are probably on . im

hand in the kitchen. Cookie cut-

ters are ideal for trees, but using a

knife to make free-form shapes

can add to the fun. Experiment by
adding gingerbread) snowmen,
reindeer and maybe even good old

Saint Nick. .

For those locking for quick-
to-eat treats, Christmas cookies
‘can’t -be overlooked. Nestled in
festive tins, wrapped up with col-
orful bows and adorned with pine
cones, Christmas cookies make
terrific gifts that speak to the
child in all of us and bring back
memories of Christmases past.
Delicious Pecan Shortbreads are
‘one example of festive cookies
that .make excellent rewards for
neighborhood carolers and satisfy
the chocolate craving in ail of us.

Cocoa Gingerbread Village
3c. (756 mL) all purpose flour

¥2 ce. (125 mL) cocoa
_T tbsp. (15 mL) ground ginger

V2 tsp. (2 mL) baking soda
_ Lz. (250 mL) butter, softened

1c. (250 mL) suger

%4 ec. (175 mL) molasses

i egg .

Decorator frosting

Sift together flour, cocoa,
ginger and baking soda. Cream
butter until light; gradually beat in
sugar and molasses. Beat in egg.

Blend in dry ingredients, part at
a time, to form stiff dough. Chill
dough one hour or until firm
enough to roll.

Roll dough, part at a time, on
lightly-floured board to “-inch
@ mm) thickness. With cookie
cutters, cut out assorted buildings,
Christmas trees and sidewalks.

Place on ungreased cookie
sheets. Bake in preheated 350°F
(186°C) oven 8-10 minutes.

Cool on sheets one minute;
remove from sheets and cocl
completely. Decorate with decora-
tor frosting.

Makes about three to four
dozen cookies.

Decorator Frosting

Beat two egg whites until
frothy. Gradually beat in three
cups (750 mL) sifted icing sugar;
continue beating until stiff peaks
form.

_ Place half the frosting in smali
pastry bag fitted with fine nozzle;
cover remaining frosting with a
damp cloth to prevent drying.

Decorate cookies as desired,
refilling pastry bag as needed.

To match photograph: Purchase
a one-inch (2.5 cm) sheet of

styrofoam from your local craft:

store. Cut slits in styrofoam large
enough to hold base of cookies.
Arrange building, trees and side-
walk to form a village street. If

desired, shred additional
styrofoam to make snow.
Cocoa Pecan Shortbreads

2c. (500 mL) ali purpose flour
Ys c. (75 mL) cocoa
% tsp. 2 mL) seit
1% c. (300 mL) butter, softened
1% c. (400 mL) sifted icing sugar
1% tsp. (7 mL) vanilla
1c. (50 mL) finely-chopped
toasted pecans
Pecan halves

Mix iogether flour, cocoa and
salt in small bowl.

Cream butter in large mixer
bowl until light; gradually beat in

ingredients. Stir in chopped
pecans.

Divide dough into quarters. On
ungreased cookie sheets, shape
each quarter into five-inch (13
cm) rounds. Press edges with tins
of fork. Prick with fork into six
pie-shaped wedges. Garnish with
pecan halves.

Bake in preheated 300°F
(150°C) oven 55 to 60 minutes.
Cool on sheets 10 minutes;
remove from sheets; coo! com-
pletely.

Makes four five-inch (13 cm)

CARRS LP PARK ayy; i SUNIL IEE

sugar; add vanilla. Blend in dry shortbreads.

TRADITIONAL GINGERSREAD gets revamped in the Fry's Cocoa

test kitchen.

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So Much. So Close.

“SPA IK RAYA LS TS
SRR Y AL

WNC ART NE

IY ASA Wa