Teeny Gingerbread Tradition

December is off to a good start. Our tree is dressed, stockings hung and Cutie the Elf arrived last night. A few years ago I found the most adorable gingerbread cookie cutter. Every year following, teeny gingerbread kits have become my favorite treat to give for the holidays. Such a great holiday delivery for families with small children.

TEENY GINGERBREAD RECIPE with ICING

COOK TIME:

10-12 minutes depending on thickness

COOKING TEMPERATURE:

350°F (180°C)

GINGERBREAD INGREDIENTS:

• 2 3/4 cups All purpose flour

• 2 tsp baking soda

• 2 tsp cinnamon

• 1 1/2 tsp ground ginger

• 1 1/2 tsp cloves

• 1/2 tsp salt

• 1 cup butter

• 1 cup brown sugar, lightly packed

• 1/4 cup molasses

• 1 egg

ROYAL ICING INGREDIENTS:

• 4 cups (1 L) icing sugar

• 1/2 tsp (2 mL) cream of tartar

• 3 egg whites

DIRECTIONS FOR GINGERBREAD:

• Combine first 6 ingredients. Stir well to blend.

• Cream butter, brown sugar, molasses and egg together thoroughly until light and fluffy.

• Add dry ingredients gradually to creamed mixture, mixing well.

• Chill dough for easy rolling.

• Roll dough 1/4" (6mm) thick on a floured board. Cut out the shapes of your templates. Place on lightly greased or parchment paper lined baking sheet.

• Bake at 350F (180C) for 10-12 minutes, or until set. (Time will depend on the size of the gingerbread shapes)

• Cool and decorate as desired

TIPS:

• After you've chilled the dough in the refrigerator for about 30 minutes, place the dough on a well-floured work surface. Be sure to use a lot of flour and to cover the entire area. The dough tends to be sticky, but releases well with lots of flour. Apply generous flour to the rolling pin and reapply as you roll out the dough.

• Use parchment paper on the baking sheets for even baking.

DIRECTIONS FOR ROYAL ICING:

• In bowl, sift together icing sugar and cream of tartar.

• Using electric mixer beat in egg whites for 7 to 10 minutes or until icing is thick enough to hold its shape.