Gingerbread Cookie & Royal Icing Recipe

(For use with Sassafras Gingerbread House Mold and Sassafras Gingerbread Cookie Mold)

Adult supervision required.

Cookie Ingredients:
2-1/2 cups flour
1/2 cup shortening
1/2 cup light brown sugar
1/2 cup dark molasses
1 egg
1 tbs. vinegar
1 tsp. ground ginger
1/2 tsp. ground cinnamon

Icing Ingredients:
1 lb. powdered sugar
egg whites
1/2 tsp. cream of tartar

Cookie Directions:
In a large bowl, beat together the shortening and half of the flour. Add all of the other ingredients to this mixture and blend thoroughly. Add the remaining half of the flour, mixing until smooth. Chill covered for at least 3 hours (overnight is best).
Preheat oven to 375ºF. Spray Gingerbread Mold with a non-stick vegetable spray. Place the mold in your freezer to chill for approximately 10 minutes (this will help the dough stay firm when pressed into the mold). Firmly press a small amount of dough into one of the pieces of the house, loosen the edges, turn the mold upside down and let the piece of gingerbread gently fall onto a Superstone Baking Brick or cookie sheet. Press out 2 of each of the roof, chimney and wall pieces first. Then, with the leftover dough, press out as many tree, snowman, boy, girl, lamp and sidewalk pieces as you desire.
Bake the shapes at 375ºF. for 10 to 12 minutes or until the edges of the pieces have browned. Allow to cool thoroughly. If the pieces are the least bit warm or soft, they will be difficult to assemble.

Icing directions:
In a large bowl mix together the powdered sugar, cream of tartar and egg whites with a wooden spoon. Beat for at least 8 minutes until it holds its shape when the spoon is removed.