GINGERBREAD CHRISTMAS CARDS

Gingerbread Christmas Cards image

Provided by Taste of Home

Time 2h10m

Yield 2 dozen.

Number Of Ingredients 17

1-1/3 cups packed brown sugar
1-1/3 cups molasses
2 cups cold butter, cubed
2 large eggs, 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

Steps:

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 four portions. Refrigerate 30 minutes or until firm enough to roll., Preheat oven to 325°. On a lightly floured surface, roll out each portion to 1/8-in. thickness. Cut with a floured 3x5-in. rectangle-shaped cookie cutter. Place 2 in. apart on greased baking sheets. Bake until set, about 10-12 minutes. Remove to wire racks to cool. , 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., Frost cookies and let dry completely. Decorate cookies as desired using edible writing pens.

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