Gingerbread

Everyone I know has a different take on gingerbread. There is the puffy German gingerbread men, then the flatter versions as well as how dark the gingerbread man should be.

This recipe makes lots and you can do them in any size. They hold up to decorating with Foodsafe royal icing.

1 cup shortening

1 cup sugar

1 egg

1 cup molasses

2 T. vinegar

5 cups sifted flour

1 1/2 t. soda

1/2 t. salt

1 T ginger

1 t. cinnamon

1 t. cloves

Cream shortening with sugar. Add egg, molasses and vinegar; beat well. Sift dry ingredients; stir in. Chill 1 hour.

Roll in between two pieces of wax paper.

Cut into shapes and re-roll until all dough is used up.

Preheat over to 375F.

Bake for 6 minutes.

Cool on rack.

Decorate with Royal Icing:

4 cups (440 g) icing sugar

3 T (30 g) meringue powder

1 t. cream of tartar

1/2 t. vanilla extract

1/2 c. to 3/4 cup (120 - 180 ml) warm water

Beat the water with the meringue powder until peaks form.

Add the cream of tartar, vanilla and then slowly add the icing sugar.