Monster Cutout Cookies
|Shortening||2⁄3 Cup (10.67 tbs)|
|Sugar||1⁄2 Cup (8 tbs)|
|Molasses||1⁄2 Cup (8 tbs)|
|All purpose flour||3 Cup (48 tbs)|
|Baking soda||1 Teaspoon|
|Ground cinnamon||1 Teaspoon|
|Ground nutmeg||1⁄2 Teaspoon|
|Confectioner's sugar||8 Cup (128 tbs)|
|Water||2⁄3 Cup (10.67 tbs)|
|Meringue powder||6 Tablespoon|
|Cream of tartar||1 Teaspoon|
|Food coloring||1 Teaspoon|
In a large mixing bowl, cream the shortening and sugar until light and fluffy.
Add the molasses and egg; mix well.
Combine the flour, baking soda, cinnamon, ginger, cloves, salt and nutmeg; gradually add to the creamed mixture and mix well.
Divide the cookie dough in half.
Refrigerate for at least 1 hour.
On a lightly floured surface, roll out each portion of dough to 1/8-in.thickness.
Cut with a floured 3-in.gingerbread boy-shaped cookie cutter.
Place 2 in.apart on greased baking sheets.
Bake at 350° for 9-11 minutes or until edges are firm.
Cool on wire racks.
For the icing, in a large mixing bowl, combine the confectioners' sugar, water, meringue powder and cream of tartar; beat on low speed just until combined.
Beat on high for 4-5 minutes or until stiff peaks form.
Tint with food coloring.
Frost and decorate cookies as desired.
For mummy bandages, use basket weave pastry tip #46.
For small detailed decorations, use round pastry tip #1 or #2.