Friday, November 04, 2011

Acorn Ginger Bread and Cream Cheese Cookies

I used the icing from my gingerbread cupcake recipe, and the recipe for these really...really good soft gingerbread cookies.  To make these acorn cookies. 
I used a pumpking cookie cutter, and turn it on it's side, and popped off the stem with a knife. 
I inserted a fat piece of pretzel rod as soon as the cookies came out of the oven, ice the top, added sprinkles, and called it a day.  These were really yummy with the icing.  They didn't win any beauty pageants, but hey....I can live with that!


Gwen @ Gwenny Penny said...

These are too cute, Christy! And I LOVE gingerbread :)