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1
Make the Cookies: Preheat the oven to 350 degrees F.
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2
Put the brown sugar, shortening, and corn syrup in a saucepan and heat on medium, stirring constantly until the shortening is melted.
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3
Put all of the dry ingredients in a large bowl; then add the warm sugar mixture, stirring until all of the ingredients are well blended.
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4
The dough will appear crumbly but will hold together when rolled out.
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5
Use the dough immediately, while it is still warm.
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If it starts to crumble, place it in a warm oven for 1 to 2 minutes until it softens a bit.
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7
To make decorated cutout cookies; Roll out the dough to about 1/8-inch thick on a lightly floured surface.
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8
Cut out gingerbread women and men with cookie cutters.
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9
Place the cookies on foil-lined cookie sheets and bake until golden brown, about 10 to 15 minutes.
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10
Cool the cookies on racks before decorating.
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11
To decorate, tint a recipe of royal icing to your desired colors.
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12
Keep the icing covered with a damp towel while you are working to prevent it from drying out.
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13
To cover a cookie with icing, thin some of the icing with a little water and spread it on the cookie with a knife or metal spatula.
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14
Leave some of the icing thick for piping borders or other designs, using the #2 tip.
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15
Add dragees, edible glitter, colored sprinkles, or other decorations to the wet icing.
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To attach candies to un-iced cookies, brush a thin layer of clear piping gel on the cookie with a small paintbrush and add decorations.
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Royal icing is very versatile.
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It is pure white and dries very hard, so it is perfect for making flowers and bows and delicate piped work.
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It can be kept in an airtight container at room temperature for 2 weeks.
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You should stir the icing to restore its original consistency after storage, but do not rebeat.
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21
Royal icing does not work well in high humidity.
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22
5 tablespoons meringue powder (found in cake decorating stores)
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1/2 cup minus 2 tablespoons water
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OR
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2 egg whites*, at room temperature
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1/2 teaspoon cream of tartar
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27
2 teaspoons water
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28
1 pound confectioners' sugar
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29
Place all of the ingredients in the bowl of an electric mixer and beat slowly until they are all blended.
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30
Then beat at medium speed until the icing forms stiff peaks, about 5 minutes.
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31
Add more sugar if the icing is not stiff enough, or a few drops of water if it is too stiff.
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Use immediately or cover the bowl with a damp cloth to prevent drying when not in use.
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33
Allow at least 24 hours for royal icing decorations to dry, at room temperature.
