- 12 hard red-and-white striped peppermint candies, cut in half with serrated knife
- 4 striped candy canes, cut to fit corners of house under roof
Spoon icing into pastry bag fitted with 1/4- to 3/8-inch-diameter tip. Pipe 1 or more thick lines of frosting between roof sections at top of house, filling opening completely. Gently press cut side of peppermint candies in row into icing.
Pipe 1 thick vertical line of icing at each corner of house; press 1 trimmed candy cane into each.
Pipe small rounds of icing onto both sides of door for doorknobs and in center of each roof tile. Press cinnamon imperial into each round of icing.
Using pastry bag fitted with 1/8-inch-diameter tip, pipe small mound of icing onto edge of roof. Slowly pull bag downward while squeezing out icing so that about 3/4- to 1-inch section of icing hangs freely. Pull bag away, leaving 'icicle' hanging. Pipe decorative line of icing along front and back edges of roof sections.
Outline and decorate gingerbread figures, trees, stars and other cookies. (Icing may be colored, if desired.) Using back of spoon or flexible spatula, spread icing around base of house and on cardboard base, creating 'snow-covered' landscape. Press chocolate nonpareils into icing, making path to front door. Stand decorated cookies in icing.