Disclosure: This is not a sponsored post. My family and I were invited to the Disneyland Resort and given park hoppers and meal vouchers as an aid to write my post. Thank you Disneyland for a magical day!
I love the holiday traditions at Disneyland Park, including the popular a Christmas Fantasy Parade. It is celebrating its 20th anniversary this year, making it one of the longest running parades at the Disneyland resort. To add to the festive celebration the parade is welcoming Anna and Elsa from “Frozen” into the cast. See my video below.
Of course all of my all time favorites characters (Mickey Mouse, Minnie Mouse, Goofy, and Santa) are still part of the holiday spectacular event. My favorite part is when Goofy and Pluto float by on their mobile gingerbread house and we get to witness them decorate it with candy and frosting. The theme of gingerbread seems to be spread throughout the park during this time, with dancing gingerbread men in the parade and gingerbread cookies (recipe below) for sale at various shops.
A couple of weeks ago I was at Disneyland with my goddaughter and she was just insanely happy to have the opportunity to not only see Anna and Elsa in the parade, but to be able to see them and take a photo with them as well. Okay, my 5 year old son was happy too. Anna and Elsa seem to be making lots of kids dreams come true this holiday season. Here’s our picture with the two!
A Recipe From Walt Disney Parks and Resorts
Chef’s Note: You’ll find star anise in the ethnic aisle in your local grocery store. To get the best flavor, you need to grind the whole star anise pod.
Makes 3 dozen cookies
- 2 sticks (1 cup) butter, softened
- 2 1/2 cups confectioners’ sugar, sifted
- 2 eggs
- 3 2/3 cups all-purpose flour
- 2 1/2 teaspoons ground cinnamon
- 2 1/4 teaspoons ground coriander
- 2 teaspoons ground star anise
- 1 1/4 teaspoons baking powder
- 1 teaspoon ground fennel
- 1 teaspoon ground ginger
- 1 teaspoon ground cloves
- 1/2 teaspoon salt
- 1/4 teaspoon ground mace
- 1/4 cup milk
- 1 cup colored decorating sugar
- Combine butter and sugar in bowl of electric mixer and beat until smooth. Beat in eggs.
- Sift together flour, cinnamon, coriander, anise, baking powder, ground fennel, ground ginger, cloves, salt, and mace into a separate large bowl.
- With mixer on low, slowly add dry ingredients to butter mixture until dough holds together.
- Remove dough from bowl and wrap in plastic wrap; refrigerate until firm, 2 to 4 hours.
- Preheat oven to 350°F and grease 2 cookie sheets.
- Remove dough from refrigerator and set aside at room temperature for about 10 minutes, until pliable. Divide dough in half; return one half to refrigerator. Place the other half on a floured work surface. Roll dough to 1/8-inch thickness, flouring the work surface and rolling pin as needed.
- Cut out cookies with cookie cutters (dip cutters in flour for neat edges). Transfer to baking sheets, 1 inch apart.
- Lightly brush cookies with milk and sprinkle with colored sugar.
- Bake until firm and edges begin to darken, 10 to 14 minutes. Allow cookies to slightly cool on cookie sheet, then transfer to wire racks to completely cool. Repeat with remaining dough.