Gingerbread

Mmmm....the aroma of gingerbread wafting through the house on a cold winter day is absolutely lovely!  Jimmy and I made up a big batch of cookies the other day, well I made the cookies and Jimmy had some fun using the cookie cutters and decorating a few of his own.  It was a great morning together.  The recipe is simple and makes a lot of cookies.  I made some for friends and neighbors and wrote their names on the gingerbread men. Here is the recipe, enjoy!

Gingerbread Dough

1 cup white sugar                           1 tbsp. ginger
1/2 cup water                                 1 cup margarine or butter (room temperature)
1/2 cup dark corn syrup                  4 cups flour mixed with
2 tsp. cinnamon                               1 1/2 tsp. baking soda
2 tsp. cloves

Bring to a boil sugar, water, corn syrup, cinnamon, cloves and ginger.  Pour over margarine and stir until melted.  Cool to lukewarm.  Stir in flour mixture and mix well.  Refrigerate.
Preheat oven to 475 degrees F.
Roll out dough to approx. 1/4 inch thick and cut out.  Place on parchment lined baking sheets and bake in oven for 5 min.  When cool, ice with royal icing.

Royal Icing

2 large egg whites
Icing sugar (judge by stiffness)
1/4 tsp. cream of tartar

Mix egg whites until just foamy.  Add about 1 cup of icing sugar, mix on low speed until blended.  Add icing sugar, a bit at a time mixing on high after each additional.  Beat well until icing is at stiff peak stage when touched by finger.  Add cream of tartar and a few drops of clear flavouring (if you wish).  Mix well.  Cover surface directly with plastic wrap and keep covered during use to prevent drying.