Gingerbread Trees with Juniper Berry Glaze

Ingredients

• 0.5 teaspoon baking soda 
• 0.5 cup brown sugar packed ()
• 1 teaspoon ground allspice 
• 0.5 teaspoon ground cinnamon 
• 1 teaspoon ground ginger 
• 0.8 cup half and half 
• 1 ounce juniper berries crushed
• 0.3 cup mild-flavored molasses light ()
• 1 pound powdered sugar 
• 0.5 teaspoon salt 
• 2.3 cups unbleached all purpose flour 
• 1 cup butter unsalted room temperature (2 sticks)
• 64 servings decorations assorted (colored sugars, nonpareils, and dragées)

Equipment

• bowl
• baking sheet
• oven
• whisk

Directions

1. Whisk first 6 ingredients in medium bowl. Beat butter and sugar in large bowl until fluffy. Beat in molasses. Beat in dry ingredients. Gather dough; divide into 4 pieces. Shape into disks. Wrap; chill at least 2 hours and up to 2 days.
2. Preheat oven to 350°F. Line 2 baking sheets with parchment.
3. Roll out 1 dough disk to 1/8-inch thickness. Using 3 1/2-inch cutter, cut out cookies.
4. Transfer to sheet. Gather scraps; chill.
5. Bake cookies until almost firm in center, 12 minutes. Cool on sheets 2 minutes, then cool on racks. Repeat, using all dough. Do ahead Store airtight at room temperature up to 3 days or freeze up to 2 weeks.
6. Bring first 2 ingredients to simmer. Cover; chill 5 hours. Strain.
7. Place powdered sugar in bowl.
8. Whisk in half and half by spoonfuls until glaze is spreadable. Frost cookies; decorate.
9. Let stand until glaze sets. Do ahead Store between sheets of waxed paper in airtight container at room temperature up to 3 days.