Gingerbread Icing That Hardens Recipes

Steps:

• Combine the confectioners' sugar and meringue powder in a large bowl. Add the vanilla, the peppermint extract if using and 5 tablespoons water and beat on medium-high speed with an electric mixer, scraping down the sides as necessary, until the icing forms thick and glossy peaks, about 2 minutes, adding up to 1 tablespoon more water if needed. Divide the icing between 2 piping bags, one fitted with a small plain tip and the other fitted with a large plain tip.

Steps:

• For Gingerbread Cookies:
• Preheat oven to 350 degrees F.
• In a large mixing bowl, blend all ingredients together and chill for up to 1 hour. Roll dough out on floured board about 1/8-inch thick. Cut desired shapes with cookie cutters and place onto sheet pan. Bake for 8 minutes in preheated oven.
• For Royal Icing:
• With a hand mixer, beat the egg whites with the lemon juice or extract until frothy. Add the sifted powdered sugar and beat on low speed until combined, smooth, and shiny. Turn to high and beat approximately 5 minutes till stiff and glossy. Add food coloring, if desired, and transfer to a pasty bag to pipe onto cookies.

Steps:

• Sift the confectioners' sugar into a small bowl. Stir in enough milk to make a smooth but not too runny consistency. You may need to adjust with some more sugar. Divide this mixture into small containers, depending on how many colors you want. Color each small container with colors appropriate for the season, using as much food coloring as needed to create desired hues.

Steps:

• Set oven to 350 degrees F.
• Prepare ungreased baking/cookie sheet/s.
• In a large mixing bowl cream the butter with sugar until fluffy (about 3 minutes).
• Beat in molasses and water.
• In another bowl combine flour with ginger, baking soda, cinnamon, allspice and salt; add to the creamed mixture and mix until well combined.
• Cover the bowl and refrigerate for 1 to 1-1/2 hours or until easy to handle.
• Lightly flour a work surface.
• Roll out the chilled dough to 1/4-inch thickness.
• Using star-shaped cookie cutters dipped in flour (about 2-1/2 inches wide) cut out shapes.
• Place the dough stars onto prepared cookie sheet about 2-inches apart.
• Bake for about 10-12 minutes or until edges are firm.
• Remove to wire racks and cool.
• For the icing; in a bowl combine all icing ingredients until smooth and well combined.
• Transfer to a heavy small plastic bag, then cut a small hole in a corner of the bag.
• Pipe the icing around the edges of the cookies or as desired (the icing will harden upon standing).

Steps:

• In a large clean bowl, beat egg whites and cream of tartar with electric mixer at medium speed.
• Add powdered sugar in small amounts, mixing well on high speed after each addition.
• Beat on high speed 4-5 minutes or until mixture thickens.
• Refrigerate, covered, until ready to use.
• You may need to stir icing to soften before use.