as promised, here are the lovely gingerbread masterpieces created from the hands of myself, my sister, and my 10-year old brother.
1 cup light corn syrup
½ cup firmly packed brown sugar
½ cup butter
4 cups all purpose flour
1 tablespoon ginger
1 tablespoon cinnamon
In a small pan, cook corn syrup, brown sugar and butter over medium heat, stirring until smooth and cool.
In a large bowl, combine flour, ginger, and cinnamon. Whisk together. Add corn syrup mixture, stirring until dough forms. Chill dough for at least an hour.
Preheat oven to 350 degrees F. On a lightly floured surface, roll dough to about 1/4-inch thick rectangle. The dough is stiff and hard to roll but your biceps will survive. Cut templates and place on baking sheets. Bake for 15-20 minutes until the edges are just browned. Let cool slightly on sheets before transferring to racks. Let cookies cool completely before construction and decoration.
1 pound confectioners’ sugar
½ teaspoon cream of tartar
2 egg whites
¼ cup boiling water
In a bowl, combine the confectioners’ sugar, cream of tartar and egg whites. Whisk together until combined. Slowly add the boiling water one tablespoon at a time. Beat until icing forms stiff peaks. Use generously for house
Yield: one 5 x 4 x 6 inch house + 2-3 extra figures
we decorated our little houses to a diabetic heart’s content.
my favorites: my cookie crisp rooftop, my brother’s pretzel fence, and my sister’s rooftop scaling gingerbread man, GINGY. this is one family tradition i never get tired of.
MERRY CHRISTMAS eve and happy 23rd anniversary to my parents… don’t forget to leave cookies & milk for santa tonight!