Saturday, December 17, 2011

Gingerbread Cookies (Christmas Cookies) and Royal Frosting - Margaret Ullrich

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.

Don't worry.
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.

Small hint...
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.

                        Gingerbread 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.

Stir in
1 large egg
4 Cups flour
Mix well.
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.

Royal Frosting
1 Egg white
1 Cup + 2 Tablespoons confectioners' sugar

This frosting is that hard as a rock candy type.
Just decorate.
As in a smiley face.
Don't cover the whole cookie.
Trust me.

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