Name: Gingerbread Christmas Cards
Prep time: 2 h
Cook time: 2 h
Yield: 2
Ingredients: 1-1/3 cups packed brown sugar -; 1-1/3 cups molasses -; 2 cups cold butter, cubed -; 2 large eggs, room temperature, lightly beaten -; 8 cups all-purpose flour -; 3 tablespoons ground ginger -; 2 tablespoons ground cinnamon -; 4 teaspoons baking soda -; 2 teaspoons ground allspice -; 2 teaspoons ground cloves -; 1 teaspoon salt -; 1 teaspoon ground cardamom -; ROYAL ICING AND DECORATIONS: -; 3-3/4 cups confectioners' sugar -; 3 tablespoons meringue powder -; 5 tablespoons warm water -; Edible food writing pens, optional -

Recipe information

Cooking:

2 hour

Servings per container:

Source:

More details

Ingredients for - Gingerbread Christmas Cards

1. 1-1/3 cups packed brown sugar -

2. 1-1/3 cups molasses -

3. 2 cups cold butter, cubed -

4. 2 large eggs, room temperature, lightly beaten -

5. 8 cups all-purpose flour -

6. 3 tablespoons ground ginger -

7. 2 tablespoons ground cinnamon -

8. 4 teaspoons baking soda -

9. 2 teaspoons ground allspice -

10. 2 teaspoons ground cloves -

11. 1 teaspoon salt -

12. 1 teaspoon ground cardamom -

13. ROYAL ICING AND DECORATIONS: -

14. 3-3/4 cups confectioners' sugar -

15. 3 tablespoons meringue powder -

16. 5 tablespoons warm water -

17. Edible food writing pens, optional -

How to cook deliciously - Gingerbread Christmas Cards

1. Stage

In a large saucepan over medium heat, bring brown sugar and molasses just to a boil, stirring constantly. Remove from the heat; stir in butter until melted. Stir in eggs until blended. Combine the remaining dough ingredients; stir into brown sugar mixture. Divide dough into 4 portions. Refrigerate 30 minutes or until firm enough to roll.

2. Stage

Preheat oven to 325°. On a lightly floured surface, roll out each portion to 1/8-in. thickness. Cut with a floured 3x5-in. rectangular cookie cutter. Place 2 in. apart on greased baking sheets. Bake until set, 10-12 minutes. Remove to wire racks to cool.

3. Stage

For icing, in a large bowl, combine confectioners' sugar, meringue powder and water; beat on low speed just until combined. Beat on high for 4-5 minutes or until stiff peaks form. Add additional water as necessary to achieve desired consistency. Keep icing covered at all times with a damp cloth. If necessary, beat again on high speed to restore texture.

4. Stage

Frost cookies and let dry completely. Decorate cookies as desired using edible writing pens.