Building Gingerbread
Cindy
ingredients
- 5 cups all-purpose flour
- 1 tsp baking soda
- 1 tsp salt
- 1 tsp ground nutmeg
- 1 cup shortening
- 1 Tbs ground ginger
- 1 cup white sugar
- 1 cup molasses
- 2 1/2 cups confectioners’ sugar
- 1/4 tsp cream of tartar
- 2 egg whites
- 1/2 tsp vanilla extract
directions
- 1
Preheat the oven to 375 degrees F (190 degrees C).
- 2
Melt shortening in a saucepan large enough for mixing the dough. Mix in sugar and molasses.
- 3
Combine the flour, salt, baking soda, nutmeg, and ginger; gradually stir into the pan, using your hands to work in the last bit. Dough should be stiff.
- 4
On a floured surface, roll out dough to 1/4 inch thickness, and cut out as desired. Make sure the gingerbread is of uniform thickness, or the edges may burn before the center is done. Place pieces onto cookie sheets.
- 5
Bake for 13 to 15 minutes in the preheated oven. Let cool for several minutes on the cookie sheet, then remove to racks to finish cooling.
- 6
When the gingerbread has cooled completely, make the frosting cement. In a medium bowl, mix together confectioners’ sugar and cream of tartar. Add egg whites and vanilla.
- 7
Beat on high speed until frosting holds its shape. If necessary, add more confectioners’ sugar to thicken the icing. Cover frosting with a damp cloth to prevent drying.
Source: Cindy
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