GINGERBREAD COOKIE TREES

Steps:

• 1. Beat sugar and shortening in the large bowl of an electric mixer until light and fluffy; beat in molasses, sour cream and egg. Stir together flour, baking soda, spices and salt in a medium bowl. Slowly add to mixer bowl, mixing just until incorporated. Cover dough with plastic wrap and refrigerate for several hours or overnight. 2. Preheat oven to 350°F and line 2 baking sheets with parchment paper. Roll dough 1/4-inch thick on a lightly floured board, rerolling scraps as necessary. Cut out dough using the 3 smallest cutters and place on baking sheets. Bake for 8 to 10 minutes. Let cool completely. 3. Place frosting in bag and snip 1/2-inch off the end. Squeeze gently onto the 2 largest sizes of cookies and sprinkle with round holiday sprinkles. Stack to form tree shapes, largest to smallest. Add a tiny dab of frosting to the top of each and finish with a tiny snowflake.