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"As viscous as motor oil swirled in a swamp, redolent of burnt bell peppers nested in by incontinent mice and a finish reminiscent of the dregs of a stale can of Coca-Cola that someone has been using as an ashtray. Not a bad drink, though."--Excerpt from "The Moose Turd Wine Tasting" by T. A. Nonymous

Holiday Gingerbread & Gingerbread Icing Recipe

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This recipe for Holiday Gingerbread & Gingerbread Icing is from Eagle Scout Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
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 350º 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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