"Fish, to taste right, must swim three times - in water, in butter, and in wine."--Polish Proverb

Holiday Gingerbread & Gingerbread Icing Recipe

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This recipe for Holiday Gingerbread & Gingerbread Icing, by , is from Eagle Scout Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Beth Imel
Added: Wednesday, August 27, 2008

Category:
Category:

Ingredients:  
Ingredients:  
Gingerbread--1 c. butter, 1c. dark brown sugar, 1/2 c. dark molasses, 2-1/2 tsp. ginger, 1-1/2 tsp. cinnamon, 1/2 tsp. salt, 1/2 tsp. baking soda. Gingerbread icing--2 eggs (whites only), 2 tsp. milk, 3-1/2 c. powdered sugar.

Directions:
Directions:
Gingerbread--In large bowl, cream butter with sugar. Add molasses and mix well. Combine flour with spices, salt and baking soda and stir into butter mixture to get a stiff dough. Divide dough into halves, flatten out on waxed paper and quick chill in freezer 15 to 30 minutes. Roll out chilled dough a half at a time on a generously floured surface to 1/8 inch thickness. Use cookie cutter and place on cookie sheet. Bake at 350 for 10-12 minutes or until light golden brown on bottom. If so, they will crisp when cooled. Let sit on cookie sheet 5 minutes then transfer to wire rack. Gingerbread icing--Beat the egg whites with 2 tsp. milk until foamy. Gradually beat in powdered sugar and continue beating for 5 minutes or until stiff peaks form. Icing should be stiff enough to hold a sharp line when cut with a knife. Add a few more drops of milk if needed. Add food coloring. Keep covered with a damp paper towel or it will dry out.

Number Of Servings:
Number Of Servings:
Makes 34-5
Preparation Time:
Preparation Time:
30 minutes

 

 

 

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