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