I know, I know...
If someone says "Gingerbread", "men" is what usually comes to mind.
Heck, there's even a fairy tale about a running Gingerbread man who could've
been in the Olympics.
But, it's a bit of a bother to buy cookie cutters you don't use regularly.
And sometimes you've got lots of cutters, but they're in a nice safe place.
Yeah, like that's the first thing a crook wants to steal.
This works just as well with any cutters you have.
Even if it's just an upended glass, dipped in flour.
Or a sharp knife.
Make the cookies about the same size.
Smaller cookies take a little less time.
Bigger cookies take a little more time.
This is an approximate time for medium-sized cookies.
Have 2 large baking sheets, ungreased
In a large saucepan combine
2/3 Cup packed light brown sugar
2/3 Cup dark corn syrup (or molasses)
1 teaspoon ginger
1 teaspoon cinnamon
1/2 teaspoon cloves
1/2 teaspoon salt
Bring to a boil.
1 1/2 teaspoons baking soda
2/3 Cup margarine (or butter)
Stir until margarine melts.
1 large egg
4 Cups flour
Store dough in a covered container in the refrigerator overnight or longer.
Preheat oven to 325º
On a floured surface, roll the dough 1/4 inch thick. Cut.
Place them on the cookie sheets.
Bake 15 minutes, more or less.
Let cool on racks and cool completely.
1 Egg white
1 Cup + 2 Tablespoons confectioners' sugar
This frosting is that hard as a rock candy type.
As in a smiley face.
Don't cover the whole cookie.