Gingerbread Apple Roses
Time: 25 minutes - seriously!
1/2 container Because Cookie Dough Gingerbread Cookie Dough
1 apple - I used Red Delicious
2 tbs apricot jam
Preheat your oven to 350 F.
Line a baking sheet with parchment paper. Put the thawed cookie dough on the sheet. Optional: place another sheet of parchment on top. This makes the rolling process quick, easy, and clean. Press the dough with your palm to make a disc then use a rolling pin to roll it out until it is about 1/8 inch thick.
Mix the jam with 1 tbs water and heat it slightly to make it easier to spread.
Slice the apple in half, lengthwise. Remove the core, then place the apple on the cutting board with the inside of the apple facing down. Cut off the top end. Then continue to slice very thin slices. Do this for both halves then microwave or heat the slices in a saucepan with water to soften them.
Slice the gingerbread into 1 1/2 - 2 inch strips and brush them with the apricot jam mixture.
Place the apple slices along the gingerbread strips so they overlap with each other. The curved side should be sticking up over the gingerbread.
Fold the bottom half of the gingerbread up to cover the bottom half of the apples then roll the strip from one end to the other.
Place in a lined cupcake tin and bake for 12-15 minutes.
Remove from oven and let cool.
Sprinkle with cinnamon.
Impress your friends and family!