Gingerbread Christmas tree with star ornaments

Let this confection be this year's show-stopping centrepiece. To enhance its sparkly decorations, place the tree on a metal or mirrored plate or tray. Look for graduated star-shaped cookie cutters.

1 batch Gingerbread Dough (recipe on page 2)
1 batch Royal Icing (recipe on page 3)
Silver dragées

Tree: From lightweight cardboard or waxed paper, cut out 13- x 4-1/2- x 13-1/2-inch (33 x 11 x 34 cm) right-angle triangle.
• Between two 20-inch (50 cm) long pieces of waxed paper, roll out 1 rectangle of dough to 1/4-inch (5 mm) thickness. Slide paper and dough onto rimless baking sheet; refrigerate until firm, about 15 minutes. Slide waxed paper and dough back onto work surface; peel off top paper.
• Using tip of paring knife and triangle pattern, cut out 3 triangles; using spatula to support dough, lift off waxed paper and transfer to parchment paper–lined rimless baking sheet. Reroll scraps; cut 2 more triangles and transfer to second parchment paper–lined baking sheet. Refrigerate until firm, about 15 minutes.
• Bake in top and bottom thirds of 350°F (180°C) oven, switching and rotating pans halfway through, until firm, 20 minutes. While still warm and using knife and pattern, trim to straighten edges. Let cool on pans on racks. (Make-ahead: Layer between waxed paper in airtight container and store at room temperature for up to 1 day.)

Stars: Line 2 rimless baking sheets with parchment paper or grease. Roll out remaining dough between waxed paper as above. Using 21/4-inch (5.5 cm) star-shaped cookie cutter and cutting as close together as possible, cut out 14 stars. Place, 2 inches (5 cm) apart, on 1 of the prepared pans. Using 13/4-inch (4.5 cm) star-shaped cookie cutter and rerolling scraps as necessary, cut out 12 stars. Place, 2 inches (5 cm) apart, on remaining prepared pan. Refrigerate until firm, about 15 minutes.
• Bake large stars in centre of 350°F (180°C) oven until firm, 8 to 10 minutes. Let cool on pan on rack. Meanwhile, bake small stars in centre of 350°F (180°C) oven until firm, 6 to 8 minutes. Let cool on pan on rack. (Make-ahead: Layer between waxed paper in airtight container and store at room temperature for up to 1 day.)

Tree assembly: Cut 10-inch (25 cm) diameter circle from cardboard or foam board; cover with foil. Set aside.
• Using piping bag fitted with writing tip #2 , pipe dots of icing 1 inch (2.5 cm) apart over 1 side of 1 triangle; press 1 dragée onto each dot. Repeat with remaining triangles. Let dry for 1 hour. Carefully turn triangles over; repeat making dots with icing and dragées. Let dry for 1 hour.
• Using piping bag fitted with round tip #10, pipe icing along short and long sides of right angle of 1 triangle. Press short side onto board to adhere; support with cans. Pipe icing along short and long sides of right angle of second triangle; attach to first triangle and board, leaving about 6 inches (15 cm) between bottom corners of triangles on board. Press gently to adhere to board and other triangle. Repeat with remaining triangles to form 5-sided tree. Let dry until firm, about 1 hour.

Tree assembly: Meanwhile, using piping bag fitted with plain tip #2, decorate stars with icing and dragées as desired. Pipe icing onto backs of 2 of the large stars; press together, back-to-back, to form tree-topper star. Let dry for 30 minutes.

Star Assembly: Working 1 at a time and using plain tip #10, pipe icing onto centre backs of large and small stars; press gently into place along outside edges of tree. Attach tree-topper star to top of tree.
• Using palette knife or small spatula, spread remaining icing around base of tree to cover base. Let dry for 2 hours. Makes 1 gingerbread centrepiece.

View finished Christmas tree.

Variation
Candy Christmas Tree: Kids will enjoy making this candy-filled tree. Use snowflake-shaped cookie cutters instead of stars, if desired. Add paste food colouring as desired to tint icing; let the kids decorate the snowflakes with mini candy-coated chocolate pieces or other candies instead of the silver dragées. Surround the base with the children's favourite candies.