Gingerbread Sleigh Candy Boxes

Enlarge patterns photostatically to make grid of 1-inch (2.5 cm) squares. Cut out along black lines.

Between floured waxed or parchment paper, roll out each half of the dough to 1/4-inch (5 mm) thickness. Peel off top paper. Using patterns and tip of sharp knife, cut out 2 sides and 1 each front, back and base for each sleigh.

Slide dough and paper onto rimless baking sheets; refrigerate for 30 minutes or until firm.

Line rimless baking sheets with parchment paper; transfer as many pieces as can fit 1 inch (2.5 cm) apart.

Bake in top and bottom thirds of 325°F (160°C) oven, rotating and switching pans halfway through, for 20 minutes for small pieces and 25 minutes for large or until firm to the touch.

While still warm, trim edges of each front, back and base to straighten. Transfer to rack; let cool. (Make-ahead: Store in airtight container for up to 24 hours.)

Decorate sides, back and front of each sleigh with icing and candy as desired. Let dry.

With palette knife or piping bag fitted with small plain tip, generously spread icing along each piece and assemble as follows, supporting assembly with cans until firm.

Spread icing in straight line just above runners on 1 of the sides; attach base.

Spread icing along bottom edge and 1 side edge of front and back; attach to base and side.

Attach remaining side.

Let dry for 4 hours or until firm.

Additional information : Variation
Gingerbread Trees: Using 3-inch (8 cm) Christmas tree cutter, cut out shapes. Bake as directed for small pieces. Decorate as desired with Royal Icing and candies. Makes about 60 cookies.

Source : Canadian Living Magazine: December 2007