Description
A recipe for Sugarplum Sleigh

Ingredients

• 2 recipes Chocolate Gingerbread Dough
  
• Prepared vanilla frosting or royal icing
  
• 16 ounces Jelly Belly jelly beans in cinnamon, green apple and coconut flavors
  
• 16 to 32 ounces Jelly Belly jelly beans, White Dutch Mints or other white candy beans
  
• 8 to 10 (2-inch) cello or organza bags
  
• 16 to 20 ounces holiday candy to fill bags

Preparation
1. Prepare Gingerbread Dough, reducing water to 2 tablespoons plus 1 teaspoon. Shape into 3 disks, cover and chill. Preheat oven to 350°F.

2. Grease 2 baking sheets. Roll each disk into sheet large enough to accommodate template (available at www.jellybelly.com or www.grandmamolasses.com). Cut dough using template, one right side up and then flip template over to back side to make a second sleigh side in a mirror image.

3. Transfer to baking sheets with spatula. Bake 12 to 15 minutes or until set. Let stand 10 minutes. Remove to wire rack to cool completely.

4. Decorate with jelly beans, candies and prepared frosting. When frosting is set, turn sleigh sides upright and attach bottom and back using prepared frosting. Allow frosting to set. Set sleigh on platter, then sprinkle white candies around sleigh. Fill with bags of holiday candies.

Nutrition
no information available

Serves
no information available

Variations
no information available