Gingerbread Boys and Girls
|For cookie dough|
|Sifted all purpose flour||4 Cup (64 tbs)|
|Baking soda||3⁄4 Teaspoon|
|Ground ginger||1 Teaspoon|
|Ground nutmeg||1 Teaspoon|
|Ground cinnamon||1 1⁄2 Teaspoon|
|Ground cloves||1⁄2 Teaspoon|
|Light brown sugar||1⁄2 Cup (8 tbs), firmly packed|
|Butter/Margarine||1⁄2 Cup (8 tbs), softened (1 Stick)|
|Dark molasses||1 Cup (16 tbs)|
|For decorating icing|
|Egg whites||1⁄3 Cup (5.33 tbs) (4 Eggs)|
|Sifted confectioners' sugar||4 Cup (64 tbs)|
|Assorted food colorings||3|
1. Day before, make Cookie Dough: Sift flour with soda, salt and spices.
2. In large bowl, with portable electric mixer at medium speed, beat brown sugar, butter and molasses until well combined.
3. With wooden spoon, stir in flour mixture; then mix with hands until well combined. Form dough into a ball. Wrap in waxed paper or plastic wrap; refrigerate overnight.
4. Next day, preheat oven to 375° F. Lightly grease cookie sheets.
5. Divide dough into four parts. Refrigerate until ready to roll out.
6. On lightly floured surface, roll out dough, one part at a time, 1/8 inch thick.
7. Using 5-inch gingerbread-man cutter, cut out 3 gingerbread figures from each part of dough. Use assorted small cutters to cut out rest of dough.
8. Place cookies, 1 inch apart, on prepared cookie sheets. Bake 6 to 8 minutes, or until lightly browned. Remove to wire rack; let cool.
9. Meanwhile, make Decorating Icing: In medium bowl, with portable electric mixer at medium speed, beat egg whites with 3 3/4 cups sugar, to make a smooth, stiff frosting. If frosting seems too thin, beat in a little more sugar. Cover with damp cloth.
10. To decorate cookies: Pipe frosting through number-4 small tip to make facial features. Spread aprons onto figures. Decorate with bits of gumdrops and frosting tinted green, yellow and pink. Makes 1 dozen gingerbread boys and girls and 7 to 8 dozen smaller cookies.