GINGERBREAD RECIPE
(Best for houses and ornaments)
Cut with a mold for cookies or panels, then trim to size. |
1 1/2 Cups Brown Sugar
1 1/2 Cups Sugar
1 Cup Crisco Vegetable Shortening
1 Tsp Salt
2 Tsp Baking Powder
3 Tbsp Molasses
2 Tsp Ginger Powder
2 Tsp Ground Cinnamon
3 Whole Eggs + 1 Egg White
6 Cups All Purpose Flour, sifted
1 1/2 Cups Sugar
1 Cup Crisco Vegetable Shortening
1 Tsp Salt
2 Tsp Baking Powder
3 Tbsp Molasses
2 Tsp Ginger Powder
2 Tsp Ground Cinnamon
3 Whole Eggs + 1 Egg White
6 Cups All Purpose Flour, sifted
- Cream together both sugars, soften Crisco, salt, baking powder, molasses, ginger and cinnamon, just until smooth.
- Slowly add beaten eggs.
- Scrape down the sides of the bowl. Add the sifted flour and blend until smooth.
- Place on parchment-lined sheet, wrap with plastic wrap and chill for 2 hours.
- Knead the dough lightly and roll out to desired thickness (about 1/4 inch thick) with a rolling pin using flour to prevent sticking.
- Bake at 350 degrees until dry and golden brown, about 20 minutes.
ROYAL ICING
2 lbs Powdered Sugar
1 Tsp Cream of Tartar
4 Large Egg Whites
1 Tsp Cream of Tartar
4 Large Egg Whites
Combine the sugar and tartar and cream in the egg whites. Beat until
light, fluffy and white. More powdered sugar can be used for thicker icing or
additional egg whites for thinner icing.
Source: Adopted from http://www.kitchenique.com/GBRecipe.htm