Gingerbread/And Cookies/And Houses

1/2 c Shortening

1/2 c Sugar

1/2 c Molasses

1 Egg; lightly beaten

3 c Martha white all-purpose;

-flour 1 1/4 ts Allspice

1 ts Cinnamon

1/2 ts Baking soda

1/4 ts Salt

Decorator icing; below Recipe by: Martha White's Southern Sampler Preheat oven to 325. Combine shortening, sugar, and molasses in large saucepan. Bring to a boil over medium heat, stirring occasionally. Remove pan from heat; cool mixture to room temperature. Stir in egg, flour, and remaining ingredients until well blended. FOR HOUSES: Grease and flour an 17x11-inch jelly roll pan. Turn dough out onto lightly floured board or pastry cloth and knead until smooth and pliable. Roll out dough in prepared pan as evenly as possible, forcing dough into corners of pan with fingers if necessary. Bake for 15 minutes or until deep brown and firm to the touch. Cool in pan for 5 minutes. Cut pieces using patterns and small shapr knife. It is important to cut pieces while cake is very warm because gingerbread hardens as it cools. Cool pieces on wire racks. FOR COOKIES: Roll out a small amount of dough to 1/8-inch thickness on lightly floured board or pastry cloth. Keep remaining dough refrigerated until ready to use. Cut out cookies with shaped cutters; arrange one inch apart on ungreased baking sheet. Bake for 10 to 12 minutes or until deep golden brown. Cool on wire racks. Decorate with Decorator Icing and trims as desired. DECORATOR ICING: 2 egg whites and 2 1/2 cups sifted confectioners' sugar Beat egg whites with electric mixer on high speed until frothy and slightly thickened. Beat in sugar, 1/2 cup at a time. Continue beating for 5 minutes or until stiff.

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