Recipe - Chocolate Gingerbread Sleighs

2/3 cup Firmly packed brown sugar
One half cup Softened butter
One fourth cup Molasses
Egg yolk
1 Three fourths cup Flour
3 tablespoon Cocoa
1 teaspoon Baking soda
One half teaspoon Salt
1 One half teaspoon Cinnamon
FROSTING:
1 One fourth cup Powdered sugar
One fourth teaspoon Cream of tartar
Egg white
14 x (3") candy canes
Candy for decorations
Candy to fill sleighs

In large bowl, beat brown sugar & butter until light & fluffy. Add molasses
& egg yolk; blend well. Lightly spoon flour into measuring cup; level off.
Add flour, cocoa, baking soda, salt & cinnamon; mix well. Cover with
plastic wrap; refrigerate 2 hours for easier handling. Lightly grease
cookie sheets. Heat oven to 350. On floured surface, roll out One half of dough
to 3/16" thickness. Keep remaining dough refrigerated. Using sleigh side
pattern, cut 7 sleigh sides; reserve trimmings. With large floured spatula,
transfer pieces to greased cookie sheets, placing 1" apart. Turn pattern
over; cut 7 additional sleigh sides. Place each 1" apart on greased cookie
sheet. Bake at 350 for 69 minutes or until set. Remove from cookie sheets.
Cool. Meanwhile, roll reserved trimmings to 3/16" thickness. Using square
sleigh pattern, cut 14 squares. Bake & cool as directed for sleigh sides.
In small bowl, beat powdered sugar, cream of tartar & egg white at low
speed until blended. Beat at high speed until stiff. Spoon frosting into
pastry bag with med writing tip. Keep any remaining frosting covered with
damp paper towel or plastic wrap. To assemble sleighs, place one sleigh
side, back side up, on flat surface. Pipe frosting along one edge of each
of 2 squares. Attach squares to sleigh, in a wide "v" shape. Pipe frosting
along top edges of squares. Attach second sleigh side, front side up, on
squares, making sure both sides are even. Hold in place a few seconds until
frosting is set. Repeat with remaining sleigh sides & squares to make 7
sleighs. Wrap pastry bag to keep from drying out. Let sleighs stand 1 hour
or until frosting is completely dry. To decorate, using frosting in pastry
bag, attach a candy cane along outside bottom edge on each side of each
sleigh to resemble runners. Using small writing tip, write name on each
side of sleigh. Decorate with the frosting & candies, as desired. To serve,
fill sleighs with candies. Submitted By THESERVS@GATE.NET (THOMAS E. HAUG)
On THU, 09 NOV 1995 172248 0500

From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini