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1
Melt the shortening and butter together in a medium saucepan.
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2
Let cool.
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3
Sift the flour, sugar, spices, and salt into the bowl of a standing mixer.
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4
Mix the butter mixture into the flour mixture with the paddle attachment until sandy.
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5
Add the corn syrup and vanilla and mix until evenly incorporated, but still crumbly in texture.
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6
Press the dough together by hand and divide into 4 equal portions.
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7
Press into disks about 1/2-inch thick.
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8
Wrap in plastic and refrigerate for at least 2 hours or overnight.
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9
Dust the dough and a work surface with flour.
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10
Roll the dough about 1/4-inch thick.
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11
Cut into desired shapes.
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12
Transfer to a parchment lined baking sheet.
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13
Refrigerate until firm, about 30 minutes.
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14
Position racks evenly in the oven and preheat to 350 degrees F.
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15
Bake until a rich tawny brown, about 25 to 30 minutes.
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16
Cool on a rack.
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17
Combine all the ingredients, except the food coloring, in the bowl of a standing mixer fitted with the paddle attachment.
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18
Mix slowly until stiff enough to form peaks.
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19
The icing should be pure white and thick, but not fluffy and bubbly.
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20
If the frosting is overbeaten, it will get aerated which makes it harder to work with.
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21
If this happens, let the icing sit to settle, then use a rubber spatula to vigorously beat and smooth it out.
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22
Alternatively, combine ingredients in a large bowl, and beat with hand beaters on low speed until the frosting thickens to stiff peaks.
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23
Add up to 1 tablespoon food coloring and mix with a rubber spatula until the color is uniform.
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24
(Adding too much color reduces the sheen of the frosting and can break down the consistency of the frosting over a couple of days.)
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25
Store icing, covered, with plastic film on the surface of the icing.
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26
Ease of preparation: intermediate
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27
Cook's Note: This recipe made 2 times (separately) is about the right amount to decorate and assemble the entire train.
