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.

Add

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

Combine

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.