Gingerbread Recipes (handed out @ church)

Gingerbread Dough:

6 ¾ c. Flour
1 T. Cinnamon
1 ½ t. Ginger
½ t. Salt
1 ½ c. Corn Syrup
1 ¼ c. Brown Sugar
1 c. Margarine

Melt together in a small saucepan the margarine, sugar, salt and corn syrup. In a large bowl, combine the remaining dry ingredients. Add the melted mixture to the dry mixture. Mix with hands. Dough will seem very sticky at first. Take half of mixture and roll out on a cookie sheet to about ¼ inch thick. Put laminated pattern on rolled out dough and cut out with a sharp knife. Remove the excess dough from the cookie sheet leaving the shape in place. Bake at 350 for 12-15 minutes. Periodically check for any bubbles. If any occur, poke with a toothpick. Gingerbread should be a light golden-brown. Immediately after baking, take off of the cookie sheet and let cool on a flat cooling rack.

Frosting:

2 lbs. Powdered Sugar
6 T. Meringue Powder
¾ c. Water
½ t. Cream of Tarter

Beat all together and be sure to keep in an airtight container after mixing. Also, do not lick the frosting that you are using. It can cause the frosting to get watery. For any questions call Renae Cohn at 402 598-7765