Gingerbread cookie tree from The Washington Post

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Notes about this recipe

  • Recipe Notes

    Dough must be frozen for 1 hour or up to 1 month before baking. Undecorated, baked cookies, can be frozen up to 4 weeks ahead. The icing can be made and refrigerated several days ahead. Can substitute reconstituted egg white or meringue powder for pasteurized egg whites.

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