If you liked our Italian Easter Bread, then you will love this gingerbread recipe.
- 1 Cup Butter, or margarine — softened
- 2/3 Cup Brown Sugar, light — packed
- 1/2 Cup Molasses, light
- 1 Egg, large
- 3 1/2 Cups Flour, All-Purpose
- 1 Teaspoon Salt
- 1 Teaspoon Baking Powder
Use 1 teaspoon of each spice:
- ground ginger,
- ground allspice,
- ground cinnamon
- ground cloves.
- In a large bowl, at low speed, beat butter, brown sugar and molasses until light and fluffy.
- Add egg and remaining ingredients. Beat at low speed until well mixed, constantly scraping the bowl with rubber spatula.
- Shape dough into a ball, wrap tightly with plastic wrap and chill 3-4 hours.
- Lightly grease 2 large cookie sheets, turn oven to 350.
- On lightly floured surface using a floured rolling pin, roll 1/2 of dough 1/4-inch thick.
- Keep another half refrigerated. With a 3-inch cookie cutter, cut as many cookies as you can reserve trimmings.
- With pancake turner, carefully place cookies on cookie sheets. Bake for 12 minutes or until edges is light brown.
- Remove to wire racks to cool. Repeat with another half of dough and trimmings.
- In a large bowl using a mixer at low speed beat 5 cups powdered sugar, 1/2 teaspoon cream of tartar, and 4 egg whites just until mixed. Turn speed to high and beat until stiff.
- Divide dough into small bowls and tint each with food coloring of your choice.
- If necessary, add a little water for spreading ease.
- Keep all bowls covered with plastic wrap to prevent drying out.
- Decorate cookies: Place cookies on waxed paper lined cookie sheets.
- With small and medium artist’s brushes, paint the cookies.
- Allow cookies to dry completely, about 2 hours. Store in tightly covered containers.