|Icing||1⁄2 Cup (8 tbs) (Royal, For Decorating)|
|Granulated sugar||1 Cup (16 tbs)|
|Shortening||1 2⁄3 Cup (26.67 tbs)|
|Water||1 1⁄4 Tablespoon|
|Baking soda||1⁄2 Teaspoon|
|Molasses||1 Cup (16 tbs)|
|Bread flour||3 Cup (48 tbs)|
|Cake flour||3 Cup (48 tbs)|
|Egg whites||3 Large|
|Powdered sugar||3 Cup (48 tbs)|
|Cream of tartar||1⁄2 Teaspoon|
Beat the shortening, sugar and the salt in a standing mixer with a paddle attachment till light and fluffy, approx. 7 minutes. Slowly add the water while the machine is running on low speed. Be careful not to splash. Sift together the baking soda, flours and ginger.
Stir the molasses into the mix on low speed and then follow with the dry ingredients. Stir till blended. Do not over mix. Remove from the mixer and refrigerate till firm. The dough can then be rolled on a lightly dusted table with a rolling pin and cut into any desirable shapes. Place the cut cookies onto flat sheet pans lined with parchment or silicone mats. Bake at 375° until done. To test the gingerbreads doneness gently press the cookie with a fingertip. The dough should spring bake like a sponge cake and not leave an indentation of your finger. Allow the cookies to cool and then decorate.
Sift together the powdered sugar and the cream of tartar. In an electric mixer with a paddle attachment beat the egg whites with the powdered sugar mix for 10 minutes on medium speed. The mix should be stiff when finished. As soon as the icing is finished mixing, scrape any icing off the paddle into the bowl. Scrape the icing down and smooth it flat with a spatula. Stick plastic wrap right on the surface of the icing, otherwise the icing will develop a skin in about 1 minute. When using the icing- keep it covered. Do not refrigerate.
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