Gingerbread Sandwich Trees
3/4 cup butter, softened
1 cup packed brown sugar
3/4 cup molasses
4 cups all-purpose flour
3 teaspoons pumpkin pie spice
1-1/2 teaspoons baking soda
1-1/4 teaspoons ground ginger
1/4 teaspoon salt
3/4 cup vanilla or chocolate frosting
Green food coloring, optional
In a large bowl, cream butter and brown sugar until light and fluffy. Add egg and molasses. Combine the flour, pumpkin pie spice, baking soda, ginger and salt; gradually add to creamed mixture and mix well. Cover and refrigerate for 2 hours or until easy to handle.
On a lightly floured surface, roll dough to 1/8-in. thickness.
Cut with a floured 3-in. tree-shaped cookie cutter. Place 2 in. apart on ungreased baking sheets. Gently press M&M’s into half of the cookies.
Bake at 325° for 8-10 minutes or until edges are firm. Remove to wire racks to cool completely.
If using vanilla frosting, tint green if desired. Spread frosting over the bottoms of plain cookies; top with decorated cookies. Store in an airtight container. Yield: 2 dozen.
Recipe found here: Gingerbread Sandwich Trees