Recipe - Gingerbread Doughpepparkakor

One half cup Butter, at room temperature
One half cup Dark brown sugar
One fourth cup Light molasses or dark corn
syrup
1 tablespoon Cinnamon
1 tablespoon Ground ginger
1 One half teaspoon Ground cloves
1 teaspoon Baking soda
2 cup Allpurpose flour
2 tablespoon Cream milk or water

Melted white chocolate or Royal Icing, for decoration

In a large mixing bowl, cream the butter, brown sugar, molasses, cinnamon,
ginger, cloves and baking soda together until the mixture is smooth. Blend
in the flour and cream to make a stiff dough. Chill at least 30 minutes or
until firm. Preheat oven to 375 degrees F.

On a lightly floured surface, roll the dough out to 1/8 to 1/16inch
thickness and cut into desired shapes using cookie cutters. (The thinner
you roll the dough, the crispier the cookies will be).

Place about 2 inches apart on the baking sheet. Bake cookies for 8 to 10
minutes until lightly browned. Slide cookies and parchment off the baking
sheet onto the countertop to cool. Dip cooled cookies into melted white
chocolate to decorate, or decorate with Royal Icing.

Yield: about 4 dozen

Royal Icing: 1 pound (3Three fourths cups) powdered sugar, sifted if lumpy 1 to 2
large egg whites, or substitute 4 teaspoons packaged egg whites and One fourth cup
water 1 teaspoon almond extract, vanilla or lemon juice

Mix all of the ingredients together using an electric hand mixer, until the
icing is smooth and thin enough to be pressed through a pastry bag with a
writing tip. Add more lemon juice, if necessary.

Gingerbread House/Box:

Cut paper patterns for the gingerbread house: Five rectangles, 3 by 5
inches, to make the floor, walls and roof of the house, and two pieces for
the ends of the house, 3 inches wide at the base, 3 inches to the roof
line, and slanted to a peak 6 One half inches from the bottom. Roll gingerbread
dough out to edges on a large, rimless cookie sheet. Place paper patterns
onto the rolled out dough. With a sharp, straight edged knife, cut around
each of the pieces, but leave pieces in place.

Bake at 375 degrees F for about 15 minutes until dough feels firm.

Place patterns on top of the gingerbread again and trim shapes, cutting
edges with a straightedged sharp knife. Leave to cool on baking sheet.

Place royal icing into pastry bag with a writing tip and press out to
decorate individual parts of house, piping on decorations, windows, door,
etc., as desired. Let dry until hardened.

Glue sides of house to base and at corners using royal icing. Place an
object against the pieces to prop up until icing is dry (it only takes a
few minutes).

Glue two pieces together to make the roof of the house, but do not attach
roof to the house. (Fill house with cookies, then place roof on top).

Yield: One recipe of dough makes one house

BAKERS' DOZEN BEATRICE OJAKANGAS SHOW #BD1A58 Copyright, 1996, TV FOOD
NETWORK, G.P., All Rights Reserved

MC Format by Gail Shermeyer, 4paws@netrax.net

Recipe by: BAKERS' DOZEN BEATRICE OJAKANGAS SHOW #BD1A58 Posted to
MCRecipe Digest V1 #510 by 4paws@netrax.net (ShermeyerGail) on Mar 11,
1997